Beaujolais Nouveau enthusiasts around the world will pull the cork on 19th November 2015 to celebrate the arrival of the new vintage! Harvest of the 2015 Beaujolais ended on 13th September having taken place during wonderful sunshine and temperatues reaching 32ᴼC. “As a result of these exceptional weather conditions, Beaujolais 2015 will go down in […]
Georges Duboeuf Beaujolais Nouveau 2015 Read More »
O’Hara’s have been busy lately developing their new Hop Adventure Series. The series has been created to bring you some of their favourite and most interesting hops from around the world. The focus on the Single Hop allows the brewers to show off the full extent of bitterness, flavour and aromas in the hops. Their
Win a Craft Beer Hamper by O’Hara’s – CLOSED Read More »
Chateau Mont Reydon, Lirac 2012 €19.99 In celebration of Rhone wine week next week this is a great wine to get you ready. An elegant wine from a much sought after producer who has been making wine here for four generations where the the first vines found at Mont-Redon date back to Roman times. On the
Wine of the Week – Chateau Mont Reydon, Lirac 2012 €19.99 by Suzi Redmond Read More »
Niall McKenna from James Street South takes us through how to make the perfect jus. For more videos of Niall check out the James Street South YouTube Channel here. MORE ON NIALL MCKENNA A Culinary Beacon in Belfast – James Street South Restaurant Review Belfast has come a long way in the hospitality stakes, anyone who
Niall McKenna’s Classic Jus Read More »
Head Chef Noel McMeel from the luxurious Lough Erne Resort gives an interview to More2Explore about his love of food and how he favours using local produce. Watch more videos by Aislinn Hagan on her YouTube channel here ABOUT NOEL McEEL “Noel is a true ambassador for local produce, and has dedicated his entire career
Noel McMeel on his Love of Food Read More »
This partridge dish is currently on the menu at the Michelin Star Lady Helen Restaurant at Mount Juliet Estate as the Partridge and other ingredients are in season and perfect for this time of year. It’s a very autumnal dish with walnut, pear, celeriac and bacon. For the Partridge – A Partridge – Butter –
Seasonal Partridge Recipe by Ken Harker of Mount Juliet with wine pairing Read More »
This dish from Jenny Flynn, head chef at Faithlegg House Hotel was awarded AA Delicious Dish of the Year at the annual AA Hospitality Awards 2015. An exciting new category introduced to this year’s awards, Jenny is the first ever winner of the AA Delicous Dish of the Year following a public vote and has
AA Delicious Dish of the Year Recipe by Chef Jenny Flynn with wine pairing Read More »
This is an old classic and who doesn’t love warm homemade cinnamon buns. Fluffy, soft, doughy and bursting with a buttery cinnamon filling! The perfect way to start the weekend! Makes 15/20 portions Ingredients: – 390 ml milk – 100g butter – 7g sachets of dried yeast (x2) – 100g caster sugar – 740g plain flour – ½ teaspoon of salt
Cinnamon Buns Recipe by Shane Smith Read More »
Pork Goulash was one of my mom’s regular dinners when I was growing up, and I loved it. I now like to serve it with cauliflower rice, which has a similar texture to rice but a much lower GI. Contrary to popular belief, a true goulash doesn’t contain any soured cream, making for a much
Pork Goulash with Cauliflower Rice Recipe by Neven Maguire with wine pairing Read More »
Couscous is a staple of the North African diet and can be used to accompany tagines or with great success in salads. It’s made from semolina grains that have been rolled, dampened and coated with very fine wheat flour. This enlarges the individual grains and keeps them separate during cooking. Serves 4 Ingredients: Couscous – 225g (8oz) couscous – 450ml
Spicy Roasted Root Vegetables with Lemon and Herb Couscous Recipe by Neven Maguire Read More »
Every Christmas we always seem to have a couple of bottles of Baileys left over! I’ve made cheesecakes, cupcakes and biscuits with it, but this Baileys and Chocolate Bundt Cake has been a huge hit and become everyone’s favourite. Best of all it’s very easy to make, and to eat. Baileys heaven in a cake. Ingredients:
Baileys & Chocolate Bundt Cake Recipe by Karyn Ryan Read More »
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 »
Ken Harker is the head chef at Michelin star Lady Helen Restaurant at Mount Juliet Estate in Thomastown, Co. Kilkenny. Along with his team, Ken produces some of the country’s most exciting food and we were lucky to get the chance to catch up with him to talk about his career and his passion for
An Interview with Ken Harker, Michelin Star Head Chef at Mount Juliet Estate 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 »
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