A warm welcome awaits you in Donegal Town this August, where one of the biggest gastronomic food events will be taking place, A Taste of Donegal Food Festival 2016. From humble beginnings the festival now attract food lovers from all over the world to a purpose built tented village on the pier in Donegal Town, […]
Foodies to Migrate North West this August for A Taste of Donegal Food Festival 2016 Read More »
Le Petit Pois Restaurant & Wine Bar, Galway City has been awarded Just Ask Restaurant of the Month for August. Since opening in 2015, this restaurant, owned by husband and wife team Philippe and Michèle Renaut, has made a name for itself for providing exceptional French cuisine. The restaurant provides diners with a classic bistro
Tucked away in Kenmare Bay, and perfectly situated on the Wild Atlantic Way, Sheen Falls Lodge is a five-star luxury destination that specialises in experiences with a difference. Those in search of an autumnal escape need look no further than Sheen Falls Lodge’s exclusive French Fine Wine & Dining evening taking place on Saturday, September
French Fine Wine & Dining Experience at Sheen Falls Lodge this September Read More »
This quick, small batch Rhubarb and Cardamom Jam recipe from Siúcra makes the most of in-season rhubarb and has a delicate pink colour and a summery perfume. The exotic flavour of cardamom enhances the tangy sweet and sour taste of the rhubarb while the addition of Siúcra Sure Set Jam Sugar ensures perfect results in
Rhubarb and Cardamom Jam Recipe Video from Siúcra Read More »
This Confit of Duck Leg and Goose Foie Gras Ballotine recipe was created by Head Chef Philip Brazil for the upcoming Sheens Falls Lodge Supper Club this September. The dish is served with a raspberry vinaigrette, on toasted brioche buns, and finished with a garnish of micro leaves and fresh raspberries. Serves 8-10 Ingredients: For
Confit of Duck Leg and Goose Foie Gras Ballotine Recipe by Chef Philip Brazil Read More »
Not so long ago Michelin stars were only in the reach of the top layer of fine-dining establishments, but over the past few years the Michelin judges have been unearthing culinary diamonds in the rough in more unexpected places. Last year, Tsuta in Tokyo, the world’s first ramen noodle bar to received a Michelin star,
Watch: The Chef Behind World’s First Michelin Starred Street Stall Read More »
Great Taste, the world’s most coveted blind-tasted food awards, has announced its Great Taste stars of 2016 and Irish retailer Avoca has received 7 awards. A 2-star rating was awarded to its Lamb Tagine, with judges commenting on the tenderness and lovely spicing of the slow-cooked meat and 2-stars were also given to its Oat
Avoca Receives Seven Great Taste Awards Read More »
Over an intense three months period of challenges across the globe the 3,000 chefs that entered the S.Pellegrino Young Chef 2016 have been whittled down to a list of 20 finalists. In October, the winner will be announced at the Grand Final in Milan. On the evening, last years’s winner Mark Moriarty will prepare a
The Final 20 Young Chefs for S.Pellegrino Young Chef 2016 Grand Final Announced Read More »
Make the most of the Irish blackberry season with this simple Blackberry ice cream recipe, created exclusively by chef and food stylist Jette Virdi for TheTaste.ie. Roughly 6 servings Ingredients: – 175ml of blackberry juice – roughly 2 punnets – 175g icing sugar – 500ml whipping cream Method: 1. In a seive mash the blackberries and keep the juice.
Blackberry Ice Cream Recipe Video by Jette Virdi for TheTaste Read More »
This strawberry & raspberry fool recipe with black pepper shortbread and lemon basil custard is summer in a glass! Traditionally, fools are made by folding stewed fruit into a light creamy custard. As a pastry chef at this time of year, you get bombarded with some of the most amazing summer berries. My rule of
Strawberry & Raspberry Fool Recipe by Chef Shane Smith Read More »
This decadent marriage of cherries and dark chocolate makes an indulgent and spectacular dessert, perfect for entertaining. Layers of airy chocolate sponge are combined with Kirsch soaked cherries and chocolate mousse before being topped with various pistachio elements to add an array of interesting textures. A smooth and silky pistachio ice cream recipe finishes the
This Sea Bass with Tomato & Chorizo recipe sounds really cheffy but it’s very quick and easy. It’s a great one to make when you have friends over and you want a dinner that has nutritional value but also feels like special occasion food. Serves 2 Ingredients: – Olive oil – 12 cherry tomatoes, halved – 6 wafer-thin
Sea Bass with Tomato & Chorizo Recipe by Derval O’Rourke Read More »
This traditional Tom Kha Gai Chicken Coconut Soup recipe is served with lots of Thai herbs for an authentic flavour of South East Asia. This recipe was created by Saba executive chef Tao to celebrate 10 years of Saba on Clarendon Street #SabaTen. Serves 4 as a starter Ingredients: – 300g chicken fillets, thinly sliced – 800ml
Tom Kha Gai Chicken Coconut Soup Recipe from Saba Restaurant Read More »
This grilled lamb cutlets recipe served with gremolata, radishes, fresh mint and ricotta was created by leading Australian Chef and Masterchef judge John Torode to pair with the McGuigan Wines Founder Series Shiraz. Serves 4 Ingredients: – 12 good size lamb cutlets, well-trimmed – 20ml of vegetable oil – Salt and black pepper – 100g butter – 16 sage leaves
Grilled Lamb Cutlets Recipe by Chef John Torode with Wine Pairing by Neil McGuigan Read More »
A mighty baked sweet potato, sliced in half, filled with two large eggs and steamed to perfection; the key is in the method in order to end up with a gooey runny yolk and cooked egg whites! This would be a perfect addition to any brunch table, served on its own or as a side
Sweet Potato Egg Boats Recipe by Peachy Palate Read More »
Traditionally speaking, picchiapò, simmered beef with tomato and onion, is a dish that emerged to make the most of leftover cooked meat. As such, recipes vary from cook to cook, and even from day to day. Ours is inspired by Sergio and Mara Esposito’s version at Mordi e Vai, a stall in the Testaccio Market.
Italian Picchiapò Simmered Beef Recipe from the Tasting Rome Cookbook Read More »
This Courgette and Goat’s Cheese Filo Pie Recipe a lovely light pie with subtle flavours. Serve as a starter or main course. serves 6-8 Ingredients: – Extra virgin olive oil – 2 onions – 1 clove of garlic, minced – 3 courgettes, 700g – Sea salt – Coarsely ground black pepper – 4 free range eggs – 2 tablespoons fresh basil, finely chopped
Courgette and Goat’s Cheese Filo Pie Recipe from Blazing Salads Read More »
This Chargrilled Tiger Prawns Recipe was created by Saba executive chef Tao to celebrate 10 years of Saba on Clarendon Street. First marinated, chargrilled prawns are served on a bed of green tea noodles with a side of mango salad that has all the flavours of South East Asia #SabaTen. Ingredients: – 5 whole tiger prawn
Chargrilled Tiger Prawns Recipe from Saba Restaurant Read More »
Soba noodles are noodles made of buckwheat flour and prepared in various hot and cold dishes. Soba dishes are very popular and easily available nationwide. As 100% buckwheat soba noodles tend to be brittle, many restaurants add some wheat flour when preparing their noodles. Depending on the shop, the percentage of buckwheat flour in soba
Ume Wakame Soba Noodles Recipe by Chef Takashi MIyasaki Read More »
Too often overshadowed by its more immediately accessible neighbour Edinburgh, what Glasgow (allegedly) lacks in grandeur and tourist attractions, it makes up for in spades with character, humour and a cracking food and drinks scene. The hosting of the Commonwealth Games in 2014 did wonders to increase the profile of this underrated second city, which
Glasgow Food & Drink Travel Guide Read More »
Domini Kemp has a confession. “I adore carbs. I would eat carbs three, five times a day if I could, preferably slathered with protein and fat, throw it all in there,” she says while sitting in Alchemy Juice Co, the very cafe whose menu she designed to reflect her low carb-high fat diet. “But it
Domini Kemp on High Fat Diets and Lean Business Read More »
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