Award Winning Food, Drink & Travel Magazine

TheTaste.ie

Month: December 2019

What to See & Do in Venice – Taste Travel Guide

Poor old (actually, very old) Venice has taken something of a beating from the weather in recent months, but its spirit is nigh-on unbreakable, so it is onwards and upwards for years to come. When you read through our tips on what to see, do and experience you will quickly discover that we haven’t mentioned …

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Festive Blinis Recipe By Chef Jeeny Maltese

Festive Blinis Recipe By Chef Jeeny Maltese

A Delicious Festive Blinis Recipe. I have added a new element to the classic blinis, and that it is potatoes! I love these fluffy clouds of potato, perfectly soft and a great vehicle to any flavour combination. An excellent recipe for entertaining friends and loved ones on the festive season. Ingredients: (Approx. 3 dozen small …

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Don’t Side Step This Sophisticated New South Dublin Spot – Woodruff Restaurant Review

Is it worth getting a taxi? Designated dining trips, from super Circa in Terenure to polished Potager in Skerries, are all subject to this taxi test, all the more difficult to satisfy on a rainy Friday night when staying in feels infinitely cosier. These are the kind of restaurants where foot fall will fail to …

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In Pizza We Crust! The New Michelin Recommended Dublin Pizzeria – Little Pyg Review

At the Enzo Coccia Pizza Consulting school, small groups of amateur or professional trainees are taught skills including the art of dough making, topping management and controlling a pizza in and out of an oven that is blazing to temperatures up to 900F. Enzo 67, has the claim to fame of having the first ever …

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Chicken, Foie Gras and Smoked Black Pudding Terrine by Head Chef Gareth Naughton of Circa

  Ingredients for Terrine 2 Whole cornfed or organic chickens 1kg of Smoked black pudding (or any good quality pudding) 450 g of Grade A Foie Gras 200g Butter 5 Shallots Salt and Pepper Garlic, Thyme, Tarragon and Chervil Pedro Ximenez Vinegar 25/30 Pieces of thinly sliced Pancetta Large roll of clingfilm Method for Terrine …

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Magical Mont Blanc Recipe from Darren Hogarty of Chapter One

A stunning dessert from pastry superstar Darren Hogarty of Chapter One. The Mont Blanc incorporates one of the most festive ingredients that we don’t see enough of, the humble chestnut. This is sure to impress at your next dinner party!   Dark chocolate and orange mousse Ingredients 150g 75 percent dark chocolate 2g gelatin 100 …

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Tune in to RTE One at 7.30pm Tonight to see Catherine Fulvio Cooking up a Storm On Tastes Like Home with Clondalkin Residents

Londis helps bring Taste of Home to Croatian family now living in Clondalkin Ljiljana and Dalibor Matkovic from Osijek, Croatia are one of twelve contestants to feature in the returning popular RTE ONE series, Taste Like Home, with Catherine Fulvio, and sponsored by Londis. Ljiljana (Lili) and Dalibor Matkovic from Osijek, Croatia but now living …

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Drinks for all Reasons – Twelve Drinks for the Twelve Days of Christmas

The festive season is upon us and this gives us an opportunity to treat ourselves and share time with the most important people to us. A selection of wines featured below stood out from hundreds that have been tasted at wine companies’ portfolio tastings in recent months. These are wines for all reasons and chosen …

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When the student becomes the master, 28 Darling Street – Restaurant Review

Working as Head Chef for one of Ireland’s most renowned chefs one might wonder if you were to open your own restaurant what could you possibly offer that sets you apart from your previous boss? Just how do you shake the reputation of the Nevin Maguire’s MacNean Restaurant and become a respected name in your …

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Pheasant, Wood Blewit Mushroom, Sloe, Sprouting Cauliflower, Woodruff By Chef Michael Safarik of The Pullman Restaurant at Glenlo Abbey

Ingredients 1 whole pheasant (available at Mc Cambridge’s in Galway) 2g woodruff (can be dried) or thyme 70g wood blewit mushroom or chanterelle mushroom 80g sprouting cauliflower 200ml buttermilk 150g sloe berries 120g brown bread 80g butter Sea salt Pheasant: Prepare pheasant and take off the breasts skin off. Infuse the woodruff and Pheasant Breast …

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A Jewel in the Boyne Valley – Bellinter House Review

Nestled in the bosom of the Boyne Valley, Bellinter House is a sight to behold. The stunning Downton Abbey esq house stands dramatically on the sweeping grounds which play host to a variety of accommodations. From the moment we stepped out of the car we were in awe. Immaculately manicured lawn dotted with enormous, mature trees …

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