This recipe of Braised Turnip Galette of Chestnut & Portobello Mushroom with Beetroot Port Gravy and Roast Parsnip Mash the star of the Winter menu at Café Paradiso. Over the past few years, this galette has become one of those dishes that not only mark the coming of Winter but actually make us look forward to […]
Braised Turnip Galette Recipe by Denis Cotter with wine pairing Read More »
Persimmons are a sweet, mild-flavored fruits, which originate from Asia, that are in season between November and February. Take advantage of their seasonality by making these simple, delicious and coeliac friendly Whipped Yoghurt Persimmon Tarts. Makes 3 mini tartlets Ingredients: Gluten Free Base – 1 cup of almond flour – 1 small egg – 1 tbsp coconut oil
Whipped Yoghurt Persimmon Gluten Free Tart Recipe by Jette Virdi Read More »
This mixed rice with vegetables and beef recipe is know as bibimbap in Korea. It is hard not to fall in love with bibimbap. The bed of pearly white rice adorned with a ring of colourful vegetables and beef, and a bright yellow egg, the shining star in the centre. It is almost hypnotic. Like a lot
Bibimbap Recipe from Our Korean Kitchen Read More »
For me, there is nothing more enjoyable than catching up with friends over a delicious afternoon tea in comfortable surroundings. I find that it is one of the most relaxing things to do and as such, I am always on the look-out for new spots to try. Afternoon Tea is hugely popular these days and
Fusion Afternoon Tea Review at Clontarf Castle Hotel Read More »
Beef and vegetables with sesame glass noodles, or japchae, is easily one of the most popular noodle dishes in Korea, it is easy to make, healthy and packed full of flavour from the soy sauce and sesame soaked noodles. Traditionally, japchae is eaten on holidays and special occasions, but you will find it in practically every
Japchae Noodles Recipe from Our Korean Kitchen with wine pairing Read More »
Dark and white chocolate straws are like cheese straws except with chocolate. What’s not to like? The base of these is an unsweetened cocoa pastry topped with a mixture of chopped chocolate. The sweetness really comes from the white chocolate, and the time in the oven caramelises the sugar in the white chocolate to give
Dark and White Chocolate Straws Recipe by Bridget Harney Read More »
Thinly sliced beef is traditionally used for this Nikujaga Beef Potato and Stew recipe, but I’m using beef mince as I love the way it absorbs the sweet and savoury flavours of the sauce. I loved cooking this recipe when I lived in Japan as it reminded me a little of an Irish stew. Serves
Nikujaga Beef & Potato Stew Recipe by Fiona Uyema with wine pairing Read More »
You may have noticed the term vegan cropping up on best selling cook book lists and becoming ubiquitous on restaurant menus. While health fads and trends have come and gone, this time vegan food appears to have serious stamina, going hand in hand with consumer’s insatiable demand for healthy options. However, its association with ‘superfood’
Vegan Cooking for Everybody – Cooks Academy Course Review Read More »
This is one of my favourite tapas recipes taught in the cookery school. It’s easy to buy frozen raw peeled prawns these days, making this a nice quick little recipe you can create from your well stocked freezer. Preparing tapas dishes for a get together is great fun and these prawn fritters are delicious either on
Prawn Fritters Recipe by Cooks Academy with wine pairing Read More »
I love a good teacake I do! For me, this particular cake has a lovely balance of sweetness and spice and I think it’s just perfect for the darker autumn evenings that are upon us. In saying that though, I do advocate this type of cake for breakfast too. Just a small slice of this
Gluten-Free Ginger & Cardamom Cake Recipe by Anna-Jane Kingston Read More »
Siúcra knows the importance of using seasonal produce to create delicious dishes for you, your family and friends and at this time of year pumpkins are widely available. As the days shorten and a noticeable winter chill hits the air, there is nothing more comforting than a hot and wholesome bowl of soup. Warm hungry
Pumpkin Soup Recipe by Siúcra Read More »
Speaking at the inaugural Food on the Edge event on the theme of ‘The Future of Food’ Chef Amanda Cohen, of New York’s Michelin starred vegetable restaurant Dirt Candy, proclaimed that if chefs don’t take vegetables seriously they will be left behind. However, it was twenty-two years ago when Chef Denis Cotter began moving vegetables
The Vegetable Visionary – An Interview with Denis Cotter Read More »
This Asian Grilled Salmon is so juicy and delicious you won’t want to cook it any other way once you’ve tried it! The Asian style slaw makes a perfect accompaniment. Gluten Free, Dairy Free & Paleo Ingredients: Asian Grilled Salmon – 2 salmon darns – 1 red chilli, finely sliced – 1 clove of garlic, crushed – 1 inch
Asian Grilled Salmon with Slaw Recipe by The Wonky Spatula with wine pairing Read More »
This Peanut Butter Curry is really quick to put together, with hints of a nutty satay flavour. You probably have all the ingredients in your cupboard! I made my sauce really spicy, but feel free to cut back on the spice for kids or if you want something a little more mellow. The mint infused
Peanut Butter Curry & Mint-infused Rice Recipe by Carmel Hall Read More »
These gluten free, vegan burgers are a great alternative to a meat or fish burger, but are equally filling and satisfying! They have a ton of protein and fiber, and are packed with flavour. A must-try! I topped mine with spicy guacamole, spinach, and juicy tomatoes but you don’t have to stop there! Next time I make
Vegan Chickpea & Corn Burger Recipe by Carmel Hall Read More »
When I first met Jordan Bourke he was deeply engaged in conversation with the chefs at Ballymaloe Cookery School about the state of his Korean fermented cabbage, Kimchi, before his demonstration that evening. Once a student here, Jordan was very familiar with the kitchens but whether or not he ever expected to be the one giving
From Dublin to Korea – An Interview with Jordan Bourke Read More »
It seems we have a insatiable desire for diverse and unusual fare. Just when you think you have had your fill of quinoa and kale a new novelty food product or trendy dish creeps up the food aisle or onto our menus and becomes the next ironic darling of the culinary world. Predicting future trends can
Kale is no Longer King – Emerging Food Trends Read More »
Brasserie Le Pont was a much loved and acclaimed restaurant on the corner of Fitzwilliam Place and Leeson Street. In recent months it has been totally reburbished and reincarnated as Suesey Street, a name taken from the original name for Leeson Street in the 1700s. The transformation from brasserie to a more informal, relaxed eatery has been done without
In Conversation with Chef Lumir Tousek of Suesey Street Read More »
Drizzled on porridge, paired with goats cheese or even used as the star ingredient in a homemade face-mask, honey lovers are well versed on the many virtues of this multitasking golden wonder. However, as you devour your morning slice of honey-slathered toast did you ever stop to think that the very flowers in your kitchen
Bees in the City – The Dublin Honey Project Read More »
It’s an exciting time ahead for Howth Castle Cookery School, as it launches its new Winter schedule. Michelin-starred chef, Cormac Rowe, is joining the school’s highly-skilled team, presenting an exclusive cooking demonstration followed by a special hands-on Master Class in November. From Wexford, Cormac was awarded a coveted Michelin star in 2013, at the age of
Michelin-starred Chef on the Menu at Howth Castle Read More »
It’s time to get in the Halloween spirit and whip up some spooky carrot cake cupcakes for some lucky ‘trick or treaters’!! The ‘two-tone’ icing technique used in this recipe can be used for different occasions, think green and red for Christmas or different shades of pink for Valentine’s Day. This effect is really easy
Halloween Carrot Cake Cupcakes Recipe by Boutique Bake Read More »
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