The team in King Sitric serves up Howth’s freshest catch every day so you can’t beat this incredible Hake fillet on top of a fresh and zingy mixed asparagus salad. Full of flavour and very light, you can enjoy this dish even in the hottest weather. Lemon Vanilla Vinaigrette – 6 Lemons Juiced – 3 […]
Hake with Mixed Asparagus Salad Recipe by Thomas Patschull of King Sitric Read More »
The white, meaty flesh of the John Dory is firm and flavoursome and can be cooked in a variety of ways. It’s popular with chefs because it goes well with a wide variety of ingredients and is a perfect summer dish with these gorgeous potatoes and seasonal heirloom tomatoes. Escalope Potato – 200g Thinly Sliced
John Dory with Escalope Potato Recipe by Joey Harding of East Cafe Bar Read More »
Having been diagnosed as a Coeliac in 2012, I had to renew my approach towards cooking. With gluten being a main ingredient in so many products, I was left with little option other than to devise ways around this through working on recipes with ingredient replacement. Through trying, testing and tweaking in The Olde Post
Bacon & Cabbage Terrine by Gearoid Lynch of the Olde Post Inn with wine pairing Read More »
This dish is a Cavaliere favourite that has consistently made an appearance on the Ristorante Rinuccini menu for the past 25 years! A light and summery traditional spaghetti with fresh water prawns from Kilmore Quay and a hint of chilli to finish. At Ristorante Rinuccini Head Chef/Owner Antonio Cavaliere loves the combination of classic Italian
Spaghetti con Gamberoni Recipe by Antonio Cavaliere with wine pairing Read More »
This recipe for white chocolate bavarois is from our afternoon tea menu by Executive Head Pastry Chef Paula Stakelum. It’s quite a simple recipe anyone would be able to make at home! Makes 25 Ingredients – 345g milk – 90g pasteurized egg yolk – 85g caster sugar – 5 leaves gelatine – 300g semi-whipped cream
White Chocolate Bavarois Recipe by Ashford Castle with wine pairing Read More »
This month we have been looking at the food industry in Ireland, how it has changed over the last few years and how it stands now. We talked to some of Ireland’s most influential women to get their views on food in Ireland. Sallyanne Clarke opened the restaurant with her husband Derry Clarke in 1989.
Women in Food – Ireland’s Most Influential Women on the State of the Industry Read More »
We use both the loin (taken from the saddle) as well as the lamb belly for this dish as we find the loin very lean and the fat of the belly balances out the protein. The dish is really quite simple. When the meat is such good quality then there is no need to mess
Kerry Hill Lamb by Ken Harker of Mount Juliet with wine pairing Read More »
There’s no doubt it, people are far more educated about food in general these days. Foreign travel, television programmes and cookery books have resulted in our being exposed to different cultures and cuisines and we are keen to learn more about how to cook these foods for ourselves in our own kitchens. Although historically the
Cooks Academy Sushi Workshop by Niamh Mannion Read More »
We’ve seen a big surge recently in the Irish mind-set as people seem to be taking their health more seriously. Some of it arguably comes from a weight conscious perspective but there is a definite concern now about what we are putting in our body and where our food comes from. This journey back to
Healthy Eating Hot Spots Read More »
It is Wild Salmon season in Ireland, the best time of the year to get a real quality piece of salmon: tasty, fresh and extremely nutritious. We are sharing with you one of our most famous recipes, as it is so succulent, mouth watering good but also extremely easy and quick. You can impress your
Glazed Salmon Recipe by My Nutrition with wine pairing Read More »
At their simplest, macarons are made using three ingredients; egg white, ground almonds and sugar. So they should be really easy to make? In all honesty, I tried a number of recipes and had some complete disasters before I found one that worked for me on a consistent basis and here it is! As with
Peanut Butter & Jelly Macarons Recipe by Niamh Mannion Read More »
Try this tray bake with some Orange Liqueur for a bit of a kick or use orange juice for a well behaved treat! It’s a bit like a jaffa chocolate cake with a topping of salted caramel! Ingredients – 225g caster sugar – 275g butter – 250g self-raising flour – 25g cocoa powder – 4
Chocolate Orange & Salted Caramel Tray Bake Recipe by Karyn Ryan Read More »
Sharing her secrets, Roz has unveiled the recipe for this refreshing Power Shot Smoothie, which is perfect for starting and maintaining you throughout the day. Makes one large smoothie, with option to cut ingredients in half to make a smaller portion size. Ingredients – 1 banana (frozen) – 1/2 a raw beetroot (peeled and steamed)
Power Shot Smoothie Recipe by Roz Purcell Read More »
2015 is the year-long celebration of Irish Design. In celebration of this, The Westbury Hotel have created a unique and bespoke Irish Design Afternoon Tea which has been inspired by the work of local Irish makers. The tea includes a collection of beautifully handcrafted pastries, cakes and sandwiches, paying homage to some of Ireland’s top
The Westbury Hotel Launches Irish Design Afternoon Tea Read More »
This cake is a big hit in Antoinette’s Bakery. Many customers are a little dubious about the unusual title ingredient but once they try it they are hooked. Some customers are so keen to see it on the shelf that they bring us fresh lavender from their gardens to hasten productivity! Patience is key with
Gluten and Wheat Free Lavender Cake by Sinead Vaughan of Antoinette’s Bakery Read More »
Having been diagnosed as a Coeliac in 2012, I had to renew my approach towards cooking. With gluten being a main ingredient in so many products, I was left with little option other than to devise ways around this through working on recipes with ingredient replacement. Through trying, testing and tweaking in The Olde Post
Rhubarb Baked Alaska Recipe by Gearoid Lynch of the Olde Post Inn Read More »
Cookies and cake are a match made in heaven and it doesn’t hurt in the slightest to add some fresh strawberries into the mix. Altogether they make one very delicious Chocolate Cake, a quick and easy bake and a great hit with kids and adults alike! Ingredients – 130g plain flour – 25g (plus 2tbsp)
Oreo Fudge Cake Recipe by Karyn Ryan Read More »
When I was asked to write about my top five accessible sherries, I struggled trying to figure out where to even begin. The supermarket aisle seemed like a good place, with Tesco and M&S offering their own-label sherry. These sherries are sourced from some well known bodegas and are a reasonable starting point if you
Accessible Sherries by The Vine Inspiration Read More »
Brunch seems to be synonymous with greasy, fatty foods smothered in sauces but in Powerscourt Centre on South William Street a different brunch movement is happening. ‘Why wait til Monday to eat clean’ is the ethos behind brunch at Counter Culture, a healthy eating eatery by Ronan Ryan and his wife Pamela Flood. During the
Be Surprised by a Healthy Brunch at Counter Culture – Review Read More »
Chicken tagine is one of my favourite one pot wonders. It’s a super duper dish for the whole family to enjoy, and it’s nourishing and economical too. Traditionally, you’d use a tagine pot to create this Moroccan feast, but it’s really not a necessity, a large saucepan will work just as well. Serves 4 Ingredients
Easy Chicken Tagine Recipe by Anna Jane Kingston with wine pairing Read More »
It may be time to re-evaluate how we plan and prepare our food. We plan so many areas of our lives: our work, our holidays, our kids’ lives, our social life, our fitness, our finances. And what about mealtime? It can be a very stressful time for families, wise decisions around food are not usually
Fitting Food into our Busy Lifestyle by My Nutrition Read More »
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