With the GAA Super 8 games in full swing, the gibson hotel’s executive head chef, Igor Cikarev, has been inspired to create a new delicious dish, the Super 8 Salad. This salad recipe is quick and easy to make, so you won’t have to take your eye off the ball for long! Packed with goodness, […]
The Super 8 Salad Recipe from Chef Igor Cikarev from the gibson hotel Read More »
Our team is celebrating one of the hottest summers – and one of the best barbecue seasons – on record, and we’d like to share the summer vibes with you. Barbecuing is an ideal way to enjoy a new take on your favourite foods, and this summer lamb is the Most Valuable Player of our
Win a Weber Charcoal Barbecue from the Lamb. Try It, Love It. Campaign – CLOSED Read More »
The Pearse Lyons Distillery has celebrated the general release of the exclusive Pearse 5-Year-Old Single Malt Irish Whiskey. The single malt carries the first new five-year age statement to appear on an Irish whiskey in more than 25 years. The limited release whiskey was produced on two small-batch copper pot stills, and aged in bourbon
Pearse Lyons Distillery Release Exclusive 5-Year-Old Single Malt Irish Whiskey Read More »
Last night Balfes hosted a sumptuous Summer Soiree on The Terrace and celebrated the official launch of the expertly-created aperitif cocktail menu, designed by the new Bar Manager, Alan McGillivray. Alan brings a fresh and vibrant energy to Balfes bar, as well as an in-depth knowledge of mixology, stemming from his international experience at The
Balfes Host a Summer Soiree on The Terrace to Launch New Summer Cocktail Menu Read More »
Situated on the outskirts of Cavan Town, Farnham Estate is one of Ireland’s most popular Spa & Golf destinations with a superb reputation for being a genuine ‘retreat to nature’. Among 1,300 acres of ancient forest, rolling meadows and pristine lakeland, this resort offers wonderful accommodation, healthy and delicious cuisine, an 18 hole Jeff Howes
This feature was created for the ‘Lamb, Try It, Love It’ campaign in association with Bord Bia with co-funding from the EU. Visit www.facebook.com/TryLamb for more information on all things European lamb. The rich and versatile flavour of lamb packs a powerful punch and, with a wide variety of cuts available, is suitable for a
Moroccan-Style European Lamb Salad Recipe from #LambTryItLoveIt Read More »
This feature was created for the ‘Lamb, Try It, Love It’ campaign in association with Bord Bia with co-funding from the EU. Visit https://www.facebook.com/TryLamb/ for more information on all things European lamb. European lamb is among the best in the world and is known for its delicious natural flavour, which complements a whole array of
Cheesy Lamb Meatballs Recipe with Harissa From #LambTryItLoveIt Read More »
This feature was created for the ‘Lamb, Try It, Love It’ campaign in association with Bord Bia with co-funding from the EU. Visit www.facebook.com/TryLamb for more information on all things European lamb. European lamb is among the best in the world and is known for its delicious natural flavour, which complements a whole array of
This August The Big Grill Festival is returning to Dublin with over twenty restaurants grilling up fiery delights for hungry attendees. Taking place from August 16th – 19th, The Big Grill Festival is Europe’s biggest BBQ event, with food and drink lovers travelling from all around the country to indulge in all the festival has
Rustic Stone’s philosophy is simple, they source the best seasonal ingredients, then apply simple techniques to extract the most flavour. The produce they’ve chosen and the demand for freshness, is the cornerstone of our Rustic idea, while providing a healthy but affordable eating approach. Rustic Stone is always a fun, inviting and relaxed place to
Win a Delicious 3 Course Dinner for Two with Cocktails at Rustic Stone – CLOSED Read More »
This Cherry Blossom Smoked Yellowtail Tuna Recipe with Apple Sala, Soy and Yuzu Dressing was created by Chef Conor Dempsey. Serves 4 Ingredients: Tuna – 4*80g fillets of Yellowtail Tuna – 100g of cherry blossom smoking chips – 1 tbsp of Nori powder Apple Salsa – 2 Granny smith apples Pickled Radish – 4 breakfast
This Seabass Recipe with Breaded Squid Rings, Kohlrabi and Velouté was created by Chef Richard Stearn from Suesey Street restaurant. Serves 2 Ingredients: – 400g Wild seabass – 80g Kohlrabi (if you can’t source kohlrabi, celeriac or radish will work well) – 100ml Cream – 4 x Squid Rings – 100g Plain Flour – 1
This Prawn Pomelo Recipe on Betel Leaves is from Saba Restaurant and it’s the perfect starter to impress your friends and family. Serves 4 people Ingredients: – 24 tiger prawns, cooked, deveined and de-shelled – 24 Betel leaves – 100g Toasted coconut – 80g lemongrass finely sliced – 2dsp Shallots, finely diced – 2dsp Ginger,
Prawn Pomelo Recipe on Betel Leaves by Chef Tao from Saba Read More »
This Strawberries & Cream Panna Cotta Recipe is by Valerie Kingston from Glenilen Farm. Makes 4 individual portions Ingredients: Base – 300g Strawberries (fresh or frozen) – 60g sugar – 1 level tsp Powdered Gelatine – 40ml Water Topping – 300ml cream – 300g Glenilen Farm Natural Yoghurt – 70g Sugar – 2 level tsps
Strawberries & Cream Panna Cotta Recipe by Valerie Kingston from Glenilen Farm Read More »
Ragù is a traditional Italian sauce from the area called Emilia-Romagna. This meatless version is based on seitan and packed with flavours. Perfect with fresh homemade tagliatelle, or simply enjoyed on a slice of sourdough bread. You can easily make a good amount of ragù and have it on hand for a few days since
Seitan Ragú Recipe From A Matter of Nourishment Read More »
This Seared Scallops recipe with Donegal Crab Meat, passion fruit and shaved fennel is by by Chef Lee Mastin from The Draft House. Serves 4 Ingredients: Passion Fruit Gel – 240g passion fruit puree – 3g agar agar – 30g sugar Crab Meat – 120g picked Donegal crab meat – 1 bulb fennel, finely sliced
Seared Scallops Recipe with Donegal Crab Meat by Chef Lee Mastin from The Draft House Read More »
This Magret duck recipe with braised salsify, pickled shallots kale & celeriac mash is by Chef Stuart Heeney from Clontarf Castle. Ingredients: Magret duck breast – 4 magret duck breast – Vacuum Pac machine – 4 small vacuum Pac bag – Water bath Braised salsify – 4 small salsify – 800ml red wine – 4
Magret Duck Recipe by Chef Stuart Heeney at Clontarf Castle Read More »
This Spicy Egg Noodles Recipe with Prawns is from Saba Restaurant. A perfect dinner recipe for all the family. Ingredients – 450g egg noodles – 20 medium prawns, fresh or frozen – 3dsp sunflower oil – 3 cloves garlic, crushed, chopped – 5 bird’s eye chillies, crushed, chopped – 6 cherry tomatoes – 80g string
Spicy Egg Noodles Recipe with Prawns by Chef Tao From Saba Read More »
This Tuna Tar Tar Recipe with Bloody Mary Jelly and Confit Egg Yolk was created by Chef Stuart Heeney at Clontarf Castle. Serves four Bloody Mary jelly – 400ml tomato juice – 40 ml vodka – 4 dashes of tabasco – Pinch of celery salt – 4 dashes of Worcestershire sauce – 4 gelatin leaf
Tuna Tar Tar Recipe by Chef Stuart Heeney at Clontarf Castle Read More »
This cocktail recipe is from Saba. Bangkok Cup includes Finlandia Grapefruit Vodka, Pimms, snake fruit syrup, fresh lemon juice, tonic water and garnished with kaffir lime leaves. Ingredients: – 40ml Finlandia Grapefruit Vodka – 20ml Pimms – 20ml snake fruit syrup – 20ml fresh lemon juice – 80ml Fever Tree tonic water Method: 1. Add
Bangkok Cup Cocktail Recipe From Saba Read More »
Butler House is the Dower House of Kilkenny Castle, and was home to the Earls of Ormonde who also built the Kilkenny Castle, stables and coach house at the rear. The superb location of Butler House in the centre of historic Kilkenny City offers visitors the best of two worlds. Sweeping staircases, magnificent plastered ceilings,
Win a Luxurious Afternoon Tea for Two at Butler House in Kilkenny – CLOSED Read More »
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