This is a cheat’s version of fudge, made without the usual melting and stirring of sugar that a traditional fudge recipe call for. The combination of salted caramel and popcorn, on top of the soft fudge, is irresistible. Serve at parties or keep in the fridge as a naughty nibble. Makes 36 pieces Ingredients: – Sunflower […]
Salted Caramel Pop Corn Fudge Recipe From The No-Cook Cookbook Read More »
Ireland has some of the best lamb in the world. Did you know that we’ve even coined a word – lambscape? We should take advantage of what’s on our doorstep and embrace this truly organic meat. If you saw me on Come Dine with Me back in 2012, you might remember this recipe. It’s a healthier take on
Lamb Mince Wraps With Mint Yoghurt Recipe by Roz Purcell Read More »
Doing what we do, we are very fortunate to travel far and wide sampling some of the best food in Ireland, however when it comes to staying local we have to be honest in saying our little homestead of Drumcondra is seriously limited when it comes to good dining out options. With a population of
Something Special Has Sprung on the Northside – Fennel Restaurant Review Read More »
How to win friends and influence people: cook this steak. Invite people over you want to impress and they will be saluting you by the meal’s end. The best part of this recipe is that the marinade is made up of ingredients that you’re likely to have in your kitchen already. The sharpness of soy,
Port-Marinated Skirt Steak With Roasted Grape Tomatoes Recipe by Chef Stuart O’Keeffe Read More »
This Thai Chicken Summer Veg Curry Recipe is my FAVOURITE curry. Quite a statement to make but I just love everything about it! The sauce is silky and smooth, thick enough to hold on tight to the chicken and vegetables, and thin enough to leave you with a few lingering mouthfuls in the end of
Thai Chicken Summer Veg Curry Recipe by Peachy Palate Read More »
Chile: the final frontier. These are the voyages of fearless wine-makers. Their mission: to explore strange new terroirs, to seek out new grapes and new techniques, to boldly go where no phylloxera has gone before. Chilean winemakers might not go as far as the starship Enterprise, but some are opening their hearts to the adventure and are leaving the comfort zone that have
Chile: The Final Frontier – Star Chilean Wines from Daring Makers Read More »
The summer months are the perfect time for using fragrant wild elderflower which grows in abundance on the elder trees which line many of our footpaths and hedgerows. One of the most popular uses for elderflower is in cordial, a sweet drink made from elderflowers, sugar and citrus such as lemon. Elderflower cordial is easily
Elderflower Royale Mini Cakes Recipe by Cove Cake Design Read More »
A Champagne, a Cava and a Prosecco walk into a bar. The joke is on anyone who thinks that these are the only bubbles worth drinking as the world of sparkling wine goes beyond the triumvirate of fizz that they seem to exert over wine lovers. Truth is they’re the Ace, the King and the Queen, but they’re far from being the
Alternative Bubbles: Not all Sparkling Wine is Champagne, Cava or Prosecco Read More »
In the battlefield of wine, House White, House Red and House Sparkling have always gathered all the glory while rosé has been continuously confined to the lesser lands of housewives’ book club catch-ups, agony aunts’ soap opera watching companions and campy pink treats for those with a thing for the kitsch. Yet the rosés are
The War of the Rosés: Surrender to Rosé Wines Now Read More »
The lightly perfumed, creamy-white flowers of the elder tree appear in abundance at the beginning of Summer. The fresh flowers make a terrific fragrant and refreshing aromatic cordial. It is so easy to make and is streets ahead of anything you can buy. This elderflower cordial is perfect diluted with sparkling water or even nicer
Elderflower Cordial Recipe by Shane Smith Read More »
This Roast Sea Bream recipe with Champ, Capers, Parsley and Black Butter, was created by leading Australian Chef and Masterchef judge John Torode to pair with the McGuigan Wines Founder Series Cabernet Sauvignon. Serves 4 Ingredients: – 4 large fillets sea bream, skin on – 20ml vegetable oil – Salt & pepper – 700g peeled potatoes – 50g butter – 50ml
Roast Sea Bream Recipe by John Torode with Wine Pairing by Neil McGuigan Read More »
What does Chablis have in common with a set of Russian nesting dolls? The French appellation, located within Burgundy is world-famous for its elegant white wines made exclusively with Chardonnay and its land is divided by a classification system that evokes a Matryoshka’s doll-inside-a-doll structure. Let’s say France is the biggest doll and once you open it, there
Chablis is Bliss: What’s in a Cru? Read More »
This is a simple one-pot Seafood Coddle recipe that will pose little challenge to even the most inexperienced cook. A dish this simple, however, will require the best possible ingredients. Substituting the fish stock for a good chicken stock also works well, especially for those who prefer less intensity to their seafood. Serves 4 Ingredients:
Seafood Coddle Recipe by Chef Michael O’Meara Read More »
The Portmarnock Hotel & Golf Links has just been treated to an extensive refurbishment. As part of the revamp of the hotel, they have a new Executive Chef in the form of Tom Walsh, previously of Dromoland Castle, Clontarf Castle, Aqua, Luttrellstown and most recently Roganstown. Here Tom shares his recipe for his take on
Chocolate Pot Recipe by Tom Walsh of Portmarnock Hotel & Golf Links Read More »
It has been an exciting year for Jess Murphy, Chef/Patron of Kai Café & Restaurant. At last year’s Irish Restaurant Awards Jess was named Best Chef in Connaught, the first female chef to receive the regional accolade. The recognition undoubtedly boosted her profile and that of Kai which she runs with husband David. Over the
Jess Murphy on Balance and Gender Equality in the Industry Read More »
The Portmarnock Hotel & Golf Links has just been treated to an extensive refurbishment. As part of the revamp of the hotel, they have a new Executive Chef in the form of Tom Walsh, previously of Dromoland Castle, Clontarf Castle, Aqua, Luttrellstown and most recently Roganstown. Here he shares his recipe for delicious and tender
Braised Beef Daube Recipe by Tom Walsh of Portmarnock Hotel & Golf Links Read More »
It’s not every day that a young Irish chef from Galway gets to travel to China to pick up one of the most prestigious awards in culinary publishing. Michael O’Meara is Chef/Patron of Oscar’s Seafood Bistro in Galway which he runs with wife Sinéad and on May 29th he represented Ireland at the World Gourmand
Michael O’Meara Rules the Waves with Award Winning Book Sea Gastronomy Read More »
This bread rolls recipe from Gearóid Lynch is gluten-free and they are suitable for serving at any time of the day, making a wonderful centrepiece on the table. Serves 8–10 Ingredients: – 500g gluten-free white bread flour blend, plus extra for dusting – 60g butter, softened – 1 tsp xanthan gum – 1 tsp salt
Gluten-Free Bread Rolls Recipe by Chef Gearóid Lynch Read More »
This lemon cheesecake recipe from Peachy Palate is the perfect summer treat and as it is dairy-free, paleo and refined sugar free you can afford to indulge in a big slice! Ingredients: For the base – 60g almonds – 120g hazelnuts – 40g desiccated coconut – 35g coconut flour – 55g coconut oil, melted –
Lemon Cheesecake Recipe by Peachy Palate Read More »
Food stylist, author, cook, homemaker, mother and even Disney princess, just some of the ways you could describe Sharon Hearne Smith. Though when I meet with her, in the canteen of RTÉ after she had finished a radio interview, she likens herself to a mountain goat. She says that when writing the acknowledgements in her
Meet Ireland’s Martha Stewart – Food Stylist, Cook and Author Sharon Hearne Smith Read More »
We finished surfing during the week and cooked up a quick steak sandwich, inspired by watching Francis Mallmann cook at this years Ballymaloe Litfest. We dug up a small little pit and got a barbeque going and then prepped what we needed. From watching Francis last week, he seemed to throw full vegetables into the
Steak Sandwich Recipe by Brían French Read More »
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