Now in its third year the Alltech Brews & Food Festival is coming back to Dublin’s Convention Centre this February. Changing the running order slightly this year the event is on Friday 27th to Sunday 1st March. It was my first time to attend the festival last year and I’m really looking forward to see […]
Alltech Brews & Food Festival 2015 – By @irishbeersnob Read More »
After the rise must come the fall … yes, it’s January already and with it comes the dreaded detox: out go the rich meals, parties and booze, and in come the yoga, quinoa and lots of water. We should all know by now that when it comes to giving up perceived vices, going “cold turkey”
January Wines to Try by The Motley Cru Read More »
Poached Hake Recipe with Mustard and Honey Dressing by Martin Shanahan MORE ON MARTIN SHANAHAN Irish and International Chefs Appearing at Food On The Edge Symposium Food on the Edge takes place on the 19th & 20th October 2015. It is a coming-together of top international chefs and food leaders for a food symposium
Poached Hake Recipe with Mustard and Honey Dressing by Martin Shanahan Read More »
Michelin Star Chef Oliver Dunne takes on the Hospital Food Challenge. Showing us we don’t have to increase costs to have a better standard of food in our hospitals. MORE ON OLIVER DUNNE Chocolate Ganache Recipe with Nespresso Ristretto Origin India Grand Cru Cream, Pear & Hazelnut This decadent chocolate ganache recipe showcases the delicious
Michelin Star Chef Oliver Dunne Food Challenge Read More »
Loin of Bacon Recipe with Irish Mist Glaze by Kevin Dundon MORE ON KEVIN DUNDON Traditional Brown Bread Recipe When making this brown bread recipe I sometimes I add in some pine nuts, sesame, pumpkin, sunflower, fennel, and caraway seeds for a healthy crunchy finish. Diced dried apricots and sultanas add an unusual… Strawberry
Loin of Bacon Recipe by Kevin Dundon Read More »
Clodagh McKenna Makes Cabbage and Bacon Soup on The Better Show ABOUT CLODAGH MCKENNA “This year I am excited to celebrate 20 years working in food. I have studied in France and New York and trained and worked at Ballymaloe Cookery School and House in County Cork and worked for three years developing farmers markets
Clodagh McKenna Makes Cabbage and Bacon Soup Recipe Read More »
So this weekend was a major treat weekend for me… I had numerous nights out in town with friends and tried some great new places! The one I was most excited for was the highly anticipated Dean Hotel on Harcourt Street. It opened just a few weeks ago and word was that it was spectacular….
The Dean Hotel & Sophie’s Restaurant & Bar Dublin by Kate Louise Barry Read More »
Embrace the new year and learn a new skill in how to cook like a pro with Award winning Chef David Rice at the newly launched Kinsale Gourmet Academy. Set in the private and exclusive environment of Ballinacurra House, against the backdrop of Kinsale with its rich history and culinary heritage,the new cookery school will
Win & Cook like a Pro at the Kinsale Gourmet Academy with David Rice Read More »
Before I tell you about my visit to The Greenery please see our VIP Brunch competition below. Twitter Competition: I have a voucher to give away for a VIP Brunch for 2 at the location of your choice. To be in with a chance to win, simply 1. follow @jacobscrackers9 on Twitter 2. tweet Brunch
The New Kid on the block – The Greenery on Lennox street & Donnybrook village Read More »
Clementine Posset with Cranberry Compote Recipe This is a great seasonal dessert and is something a little different to try. It is also looks beautiful, tastes wonderful and is incredibly easy to make. Clementines, an orange/mandarin hybrid, are abundant at this time of the year and are inexpensive to buy. As a child, like so
Clementine Posset with Cranberry Compote Recipe by Niamh Mannion Read More »
Pea, fresh herb and feta frittata recipe This recipe is perfect for a light lunch or snack and is delicious served with a cherry tomato and onion salad or roasted baby potatoes. Ingredients: – 8 eggs – 1/2 cup cream – 1/3 cup grated parmesan cheese – 2 garlic cloves, crushed – 1/2 cup frozen
Pea, Fresh Herb and Feta Frittata Recipe by Edel Byrne Read More »
After a busy Christmas and sick of Turkey and ham, we decided to try out Brookwood on Baggot St. Being a Monday night we weren’t expecting an amazing atmosphere, although you are without doubt spoiled for choice with fantastic eateries all around . Brookwood is certainly somewhere which has divided opinions on the dining experience,
An Intimate Evening at Brookwood Dublin Read More »
Quinoa porridge is a very simple and speedy recipe for busy mornings and a lighter alternative to traditional porridge, the perfect recipe for January! It can be made using cow’s milk or your preferred dairy substitute. I love using hazelnut milk which adds a beautiful flavour but soya milk or almond milk work just as
Quinoa Porridge Recipe by Edel Byrne Read More »
Venison Carpaccio Recipe with roasted squash, sprout leaves, shaved chestnuts and a raisin dressing. Serves 6 as a starter. Ingredients 1 butternut squash, skin on, deseeded and cut into 8 wedges ½ tsp. ground cinnamon ½ tsp. ground ginger 300g venison haunch 2 garlic cloves crushed 6 spring of thyme 50g butter 6 Brussels sprouts
Venison Carpaccio Recipe by David Rice Read More »
So we’ve toasted to good health, exceeded our calorific content by about 150%, excessed in all the pleasantries known to man – including enough “grape” filled glasses to fulfil our obligatory 5 a day for a lifetime & necked cocktails like they were from Club Tropicana “Drinks are free” !!!! Ah the festive season is
New Year, New You by Nick Munier Read More »
These days photos of food on twitter can be a powerful form of advertising helping restaurateurs draw new customers in, after seeing regular updates of tempting dishes from Head Chef David O’Byrne (@Daveyobyrne) we decided that after the Hendricks Gin event in MeatandMeet, we would head up to Stephens Green and try some of la Mére
The French Connection at la mére Zou Read More »
Embrace the festive season this year in style & celebrate Christmas 2014 with panache. There is the traditional, that requires the little black dress, three rows of pearls, fresh holly and the heavy spiced dark red mulled wine, that will have you rooting for the headache tablets on Christmas morning. But for cutting-edge, think smart
Santa’s Favourite Tipple: Christmas Cocktails at The Dead Rabbit Read More »
This is your chance to dine in one of Dublin’s trendiest restaurants. If you want to Win dinner in Brasserie Sixty6 – 3 course from the Set Menu for 2 people with bubbly on arrival and a bottle of house wine, then click the button below and enter your details: ENTER COMPETITION We also have
Celebrate Christmas in the fair city at the stylish and sophisticated Radisson Blu Royal Hotel Dublin Just a few steps away from the city’s famous shopping district, take a wander down the magical winter wonderland of Grafton Street followed by a festive lunch or dinner in the hotel’s super trendy V’n V restaurant and afterwards
To celebrate the return of the Jameson Craft Series, a collaborative series of projects between Jameson and some of the brightest lights of the Irish craft community, we have a Jameson Select Reserve Black Barrel bespoke charred wooden gift box to give away to one reader. Great whiskeys don’t just happen by chance. Years
Embrace the New Year with a Jameson Select Reserve Black Barrel gift box – Closed Read More »
There is a new restaurant at The Delgany, called Pigeon House Cafe, opened up last month by Michelin Bib Chef Brian Walsh, is sure to be a huge hit for people in South Dublin and Wicklow. We have a 3 course dinner for 4 people to give away today, to be in with a chance
Win dinner for 4 people in the NEW Pigeon House Cafe at The Delgany – Closed 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.
