What’s more Dublin than cockles and mussels? The Winding Stair, overlooking Ha’penny Bridge, could scarcely be more Irish if you were serenaded up the steps with a feadóg. Restaurateur Elaine Murphy’s original baby, before Woollen Mills, The Washerwoman and most recently, The Legal Eagle, has stood the test of time and appears time and time […]
Stairway to Irish Food Heaven – The Winding Stair Review Read More »
Located in Clancy Quay, Storyboard is a brand new addition to the exciting food scene of Dublin 8. The cafe sports a very urban look with a modern, transparent structure made of glass, wood and stone, which lets passers-by take a glance at what is happening inside. Thanks to its clear exteriors, Storyboard is very bright,
Sketching in a Tasty Brunch at Dublin 8’s Hottest Coffee Shop – Storyboard Café Review Read More »
In the age of rising restaurant rents and neighbourhood eateries popping up where you least expect them, in many cases with young and ambitious chefs at the helm, there has never been a better time to think outside the D1/D2 post box when it comes to outsourcing the task of cooking to the experts. While
A Feast of Fusion and Flair – Feast Dun Laoghaire Review Read More »
!["There Has Never Been a Better Time to Be a Producer in Irish Drinks" - Meet Drinks Entrepreneur and Consultant Oisin Davis [February Edition]](https://www.thetaste.ie/wp-content/uploads/2018/01/Oisin.Bar_.Shot_.jpg)
Oisin Davis has seen the Irish drinks scene through many different lenses during his career. “From bouncer to brand owner”, nowadays he’s the man behind two successful companies, Great Irish Beverages and Poacher’s Premium Irish Mixers, and he also does consultancy work for several businesses including Jameson. Originally from Jersey City, New Jersey, Oisin is the
Giacomo Casanova, the quintessential Venetian lover, was no stranger to wine’s powers of mass seduction. “Gatta wine does not intoxicate, it enlivens”, he wrote in his memoirs, referring to Prosecco by its 18th century name. The legendary wooer reminisces about many bottles in his writings, and it wasn’t rare the occasion in which other gastronomic
It’s Amore! When it Comes to Seducing with Wine, Italians do it Better Read More »
If, like us, you have a habit of picking up a takeaway coffee as part of your morning routine, you’ll know how costly it can be. With the average coffee fix in Dublin clocking in at around €3, it definitely adds up, so the news that Sprout & Co will be serving €1 coffees all
Here’s Where You Can Get Your Coffee Fix for €1 All Week Read More »
Have you always wanted to sleep under the stars but hate the idea of getting all dirty in nature? Introducing Bubble Tents. These translucent bubbles combine the best elements of camping and glamping for the ultimate stay in nature. With all the benefits of camping under the stars (panoramic views, space to think etc), the
This Bubble Tent in Australia Takes Camping Under The Stars to The Next Level Read More »
Roses are red, violets are blue and if you’re sick of Valentine’s Day, this event is for you: Whether you are tired of the hype or simply looking for a plan to enjoy solo or among friends, the guys at Piglet Wine Bar have organised a “7 Lustful Sins” dinner that is a celebration of real
In this week’s Best Possible Taste Podcast, Sharon Noonan chats to Holly White, Caroline Rigney and Danny Trappe. Sharon speaks to Holly White about her vegan journey, with the fashion journalist and broadcaster sharing her tips for enjoying a plant-based diet. Elsewhere, Sharon visits Rigney’s Farm in Curraghchase, Co Limerick to do some pig farming
The Best Possible Taste Podcast – Holly White and More Read More »
This Jam Tarts Recipe is from Paul Hollywood’s A Baker’s Life. My mum used to make these for us when we were little, often using leftover pastry from a pie. She’d dollop brightly coloured Robinson’s strawberry or raspberry jam into the pastry cases. Her tip is to not fill them too much or the jam
Jam Tarts Recipe by Paul Hollywood Read More »
Spice up your evening with this Steamed Mussels recipe from Low Carb Express, complete with white wine, spicy sausage and parsley. Spicy sausage such as chorizo and merguez counts as processed meat. It tends to be high in saturated fat and salt and so it shouldn’t be eaten regularly, but a little goes a long
Steamed Mussels With White Wine Recipe From Phil Vickery’s Ultimate Diabetes Cookbook Read More »
This Seared Scallops Recipe is from the Hibiscus Cookbook. Lots of my friends are a bit frightened of cooking scallops but there’s really no need to be – they’re quick and easy and this dish makes a great starter if you’re having a dinner party. The tangy grapefruit juice goes perfectly with the sweetness of
Seared Scallops Recipe in Grapefruit Sauce from the Hibiscus Cookbook Read More »
This raspberry and white chocolate heart with raspberry gel and strawberry compote is a staple in the First Dates restaurant, coda eatery, at the gibson hotel. Many visitors to the restaurant are tempted by this beautiful and indulgent dessert. Serves 10 Ingredients: Soft White Chocolate Sponge – 112g ground almonds – 112g icing sugar –
Raspberry and White Chocolate Heart Recipe by Chef Igor Cikarev at the gibson hotel Read More »
This Individual Lemon Meringue Pies Recipe is from Paul Hollywood’s A Baker’s Life. The French have dominated high-end baking because of the finesse of their pâtisserie. But I think that’s wrong! Here’s a recipe for a British classic, made on a smaller scale so you can eat it for tea or as a dessert. Take
Individual Lemon Meringue Pies Recipe by Paul Hollywood Read More »
This garlic and seaweed marinated prawns recipe is served with chorizo and haricot beans, grilled asparagus, cherry tomatoes, quail eggs and seaweed sprinkle. This stunning yummy dinner for 2 can be created in just 30 minutes. Ingredients: – 300-400g Peeled prawns – 2 Garlic cloves – Seaweed sprinkle – Olive oil – Pack of Fresh
This soup recipe is so easy to make: the veg are simply roasted then blitzed. It’s fantastic finished with a trickle of good, sweet balsamic vinegar. Serves 6–8 Ingredients: – 1 small-medium cauliflower (about 700g) – About 600g squash, such as a small onion squash, or ½ large butternut or a chunk of Crown Prince
Squash and Cauliflower Soup Recipe with Sage by Hugh Fearnley-Whittingstall Read More »
This Mushroom and Spinach Spelteree Recipe is from River Cottage. Creamy coconut milk and chunky grains of pearled spelt make this veg-packed dish rich and satisfying. It makes a lovely main meal for three people – but serves four or more if you add a dish of dhal too. Serves 3–4 Ingredients: – 125g pearled
Mushroom and Spinach Spelteree Recipe by Hugh Fearnley-Whittingstall Read More »
Almost everyone is familiar with pesto – the North Italian basil sauce – but less well known is the French version, ‘pistou’. It has the same base as pesto, but it lacks the Parmesan and pine nuts of its Italian counterpart. This version uses avocado rather than oil to create a rich, creamy texture. Pistou
Oil-Free Pistou With Pasta Recipe From The Vegan in 7 Cookbook Read More »
Fennel isn’t often used in Nigerian cooking, but I’ve included it in this slaw recipe because I like how its texture contrasts with the mango. The dressing is made from egusi, which is more typically used in soups to add flavour and as a thickening agent, such as Egusi Soup (Obe Egusi). You can make
Fennel and Mango Slaw Recipe from the Hibiscus Cookbook Read More »
This Almond Tart Recipe from A Taste of Salamanca Cookbook is light and airy with a cheeky hint of rum. Ingredients: – 4 eggs – 250g caster sugar – 250g ground almonds – 50g butter, softened, plus extra for greasing – pinch of ground cinnamon, plus extra for dusting – 1 shot of rum (optional)
Almond Tart Recipe from A Taste of Salamanca Cookbook Read More »
The perfect dish for those with a particular love for salmon, this glazed salmon, avocado and back garlic recipe by Chef Chad Byrne at The Brehon is a delicious addition to your own personal cookbook. Ingredients: Salmon – 4 pieces of salmon, 100g each – Salt – Drop of oil, to fry Marinade – 60g
Glazed Salmon, Avocado and Black Garlic Recipe by Chef Chad Byrne at The Brehon Read More »
Copyright © TheTaste.ie – All rights reserved.
Click below to see our memberships which have free options to sign up to our weekly newsletter or premium options for full site access with premium experiences & perks. This month we have over €600 in prizes to give away and over €1000 worth of experience savings and perks for Premium Subscribers.
