Tasting the Grandeur of Georgian Dublin - The Merrion Hotel Review - Page 109 of 531

Tasting the Grandeur of Georgian Dublin – The Merrion Hotel Review

Hotel Restaurants, Hotels in Dublin, Restaurant Reviews / Taste Members

An amalgamation of four individual Georgian Townhouses were seamlessly transformed to bring the very luxurious, Five Star Merrion Hotel to life. Located in the heart of Georgian Dublin, this glamorous icon sits proudly opposite Government Buildings. Purveyors of decadent Dublin hospitality, The Merrion Hotel is a nucleus of fine dining options. From the widely renowned […]

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Mythical and Mystical 12th Century Charm in County Kildare – Kilkea Castle Hotel Review

- Fill Your Heart With Ireland, Hotel Restaurants, News, Restaurant Reviews, Restaurants in Kildare / Taste Members

When planning a romantic escape, for us, nothing springs to mind quicker than a whimsical Irish Castle. In this instance, Kilkea Castle. In an effort to “shop local” we stayed in our lovely Lily White County of Kildare. Dating back to 1180, Kilkea Castle oozes 12th Century charm. There is a distinct air of understated

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Haunch of Venison with Plums, Port and Cinnamon Recipe by Chef JP McMahon

Meat Recipes, Recipes / admin

Preparation: 15 minutes, plus 1 hour marinating timeCooking: 2 hours, plus resting timeServes 8 Ingredients 1 × 3-kg/6½ lb haunch of venison, haunch of venison, on the bone500 ml/17 fl oz (generous 2 cups) venison or beef stock (broth)150 ml/5 fl oz (2/3 cup) port12 plums, halved and stoned (pitted)1 bay leaf For the marinade

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Goatsbridge Trout, Mooncoin Beets, Velvet Cloud Sheep’s Yogurt by Chef Tony Schwarz of Number 35 Kenmare

Fish & Seafood, Recipes / admin

Ingredients 4 portions Mooncoin Baby beetroots4 baby ruby beetroots4 baby candy beetroots4 baby golden beetroots4 baby white beetrootsAchill island sea salt Pickled mustard seeds300g mustard seeds150ml white wine vinegar300ml water100g sugar2 bay leafPinch coriander seedsPinch black peppercorns5 clove1 pinch salt Mustard and Verjus Vinaigrette60ml Highbank orchard Irish cider vinegar60ml verjus60g Dijon1/2 teaspoon salt1/4 teaspoon freshly

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Orange and Almond Syrup Cake Recipe by Avoca

Baking & Desserts, Recipes / admin

Bake an indulgent and flavourful weekend treat with AVOCA’s Orange and Almond Syrup Cake. Made with the juice of whole oranges that pair deliciously with the almond flavour, this zesty cake will bring you into the weekend in happiness. Ingredients for Cake: Ingredients for cake: 750g Ground Almonds 650g Caster Sugar 350 ml Olive Oil

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Have you got what it takes to be crowned Kenwood Young Baker?

Competitions / admin

Kenwood in association with the Association of Teachers of Home Economics (ATHE) are calling on students to enter their best bakes for a chance to win a complete Kenwood kitchen kit. And the icing on the cake? Your school’s Home Economics room gets a full kit out too! There are two categories in the Kenwood

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Interview with Chef Harry Quinn of Pichet Restaurant

Interviews / admin

While 2020 may be a strange year for most of us, the team at Pichet are delighted to be looking to the future by continuing to serve up some of the best food and drinks in Dublin city. Last year, executive chef and co-owner Stephen Gibson split his time between his new role as executive

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Clever Cooking in a Cosy Suburban Haven – Volpe Nera Restaurant Review

Restaurant Reviews / Darina Coffey

In a time of great uncertainty, I know at least two things to be true. Good food can ease many woes, and I don’t want my woes to include the closure of some of the restaurants I have come to love over the years. All the more reason to get out and support our favourite

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Artisan Chocolatier, Braw, Launches New Range of Christmas-inspired Micro Batch Chocolate Bars

News, Small Bites / Taste Members

Limerick-based artisan Chocolatier, Braw, has just launched a brand new range of Christmas-inspired micro batch chocolate bars ready for the gift-giving season. Braw (a Scottish phrase meaning ‘pleasing’) was set up by Anna Coffey Lynch, former Head Chocolatier at Cocoa Atelier in Dublin for four years, during the COVID-19 lockdown. Since then her online business has

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Tia Maria Launches New Cold Brew Nitro Cocktail

Drinks, Small Bites / Taste Members

Tia Maria, the world-famous coffee liqueur, has launched a brand new ready-to-drink cocktail providing its unmistakable and unique recipe in an Iced Coffee Frappé. The new Iced Coffee Frappé is a ready-to-drink cocktail made with 100% Arabica coffee, delicious milk cream and the unique taste of Tia Maria – offering an indulgent yet refreshing cocktail.

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Do’s & Don’ts of Dining at Ballymaloe House whilst Living with COVID19

News / Taste Members

Like so many of our local hospitality businesses in East Cork, Ballymaloe House has had to reinvent the way we operate under the current COVID19 restrictions. Safety is our top priority and maintaining the same comforts of ‘Old World’ hospitality, whilst serving delicious Farm to Fork seasonal menus is a close second. To simplify how

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Three tasty ways with Squash! Squash, Bacon and Parmigiano Reggiano Galette Squash Fritters with Caramel Sauce Roasted Squash Soup Recipes from Aldi

Recipes / admin

Seasonal and wonderfully versatile, there are many ways to enjoy quality Irish squash in a variety of sweet and savoury ideas. It may come as a surprise but there are several varieties of squash, each with their own distinctive look and colour. For example, the Spaghetti Squash is named after the way its flesh falls away

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Creamy Citrus Lime Pie Recipe from Chef Jeeny Maltese

Baking & Desserts, Recipes / admin

Ingredients: (4-6 servings) 250g mascarpone or cream cheese, room temp1 can condensed milk250 ml cream, whipped3/4 cup lime juice1 tbsp lime zest For the Pie Crust 2 cups of finely crushed biscuits (Oreo or Biscoff)2-4 Tbsp. melted butter To Decorate Raspberries, lime zest, edible flowers Instructions Place biscuits in a food processor and pulse until finely crumbled. Transfer to

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Pork Chops with Creamy Mushroom & Broccolini Sauce Recipe by Chef Jeeny Maltese

Meat Recipes, Recipes / admin

Ingredients (4 Servings) 4 Boneless Loin Pork Chops (500g Approx.)2 tbsp unsalted butter200g mushrooms, sliced (any type)150g Broccolini, roughly choppedPinch of sea salt and pepper2-4 garlic cloves, finely chopped350 ml) milk, any milk (or cream)2-4 Tbsp. Flour1/2 cup parmesan, finely grated (optional)2 Tbsp fresh thyme leaves (or sage, oregano, rosemary) Instructions Pat the pork chops

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Moroccan Goat Stew Recipe by Chef Jeeny Maltese

Meat Recipes, Recipes / admin

Ingredients (4 Servings) For the Goat Tagine: 2-inch ginger, peeled & chopped1 tsp freshly ground black pepper1 tsp ground turmeric1 Tbsp. ground cumin675g trimmed shoulder of kid or goat, cut into large chunks (about 5cm square)Or a leg of lamb on the bone (allow longer time to cook)50g dried apricots, finely sliced50g sultanas1 Tbsp. vegetable

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AVOCA’s Roasted Cauliflower Couscous Tabbouleh Recipe from Avoca

Healthy Recipes, Recipes / admin

Whip up a delicious salad of grilled cauliflower with curry seasoning mixed with fresh and zesty tabbouleh. This salad embraces the colours of autumn and is the perfect midweek lunch or simple dinner. Serves 4-6 people Ingredients: 1 cauliflower, cut into ¼ or ⅙ (depending on how many you are serving) Olive oil, for drizzling

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Light and Dark Chocolate Mousse with Raspberries Recipe from The Wonky Spatula

Recipes / admin

I adore this recipe. It is the ultimate indulgence for a special occasion. Serves 12–14 Ingredients: White chocolate layer: 200g good quality white chocolate 300g coconut cream2 tbsp agave2 egg yolks1 1⁄2 tsp gelatine and 2 tbsp water 1⁄2 tsp vanilla Dark chocolate layer: 200g high percentage dark chocolate 2 tbsp coffee320g coconut cream3 tbsp

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Bounty Bites Recipe from The Wonky Spatula

Family Recipes, Recipes / admin

Bounty bars – you either love them or you hate them. They’re the marmite of the chocolate bar family. Personally, I love them and I love this healthier spin just as much as the real deal, if not more! Ingredients 3 cups desiccated coconut 3⁄4 cup coconut oil, melted 4 tbsp maple syrup1 tsp vanilla

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Chicken Katsu Recipe from The Wonky Spatula

Poultry Recipes, Recipes / admin

This is such a crowd pleaser and total comfort food – I love to serve mine with some cauliflower rice and roasted green beans on the side but it’s totally up to you and what you’re in the mood for. Serves 2 For the curry sauce: 4 shallots, diced1⁄2 chilli, finely chopped2 carrots, peeled and

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Sweet Potato Gnocchi with Lemon, Pine Nuts and Sage butter Recipe by The Wonky Spatula

Healthy Recipes, Recipes / admin

This is one of those recipes that will make you do a happy dance around the kitchen once you try it – the ultimate comfort food. Serves 6–8 Ingredients: 800g sweet potato, peeled and cut into wedges 1 tbsp olive oil2 cups of ground almonds (200g)1 cup arrowroot powder (60g)1 cup coconut flour (60g) 1⁄2

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Chicken Zoodle Soup Recipe by The Wonky Spatula

Poultry Recipes, Recipes / admin

This recipe is one of my favourite things to race home to, grab a big woolly blanket and cosy up on the couch with during colder months. Prepare the broth ahead of time and add in your zoodles as needed, for comfort in a bowl any time of the day! Serves: 3–4 For the broth:

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