We can’t quite believe this, but we have just asked Rory O’Connell a question that he fails to answer in full. This is unusual because Rory is the kind of person that can start a sentence with a word and end up ten minutes later with a true short story – a story that is […]
Journeys in Taste Interview with Rory O’Connell of Ballymaloe House Read More »
When Grainne O’Keefe was 15, her future ambitions weren’t extravagant or outlandish. She wanted a few moderately achievable things to occur in her life: to be happy, to live somewhere pleasant and decent with good friends, and to be gainfully employed as a chef. That hat-trick has been achieved but not without hard graft and personal
Journeys in Taste Interview with Grainne O’Keefe of Clanbrassil House & BuJo Burger Read More »
For a child whose recollection is blurry, certain memories can always trigger certain events. From going to school in Hong Kong, moving from there to Belgium (Antwerp), back to Hong Kong, and then, when the child is eight years of age, travelling to the town of Buncrana, County Donegal – for some people, this might
Journeys in Taste Interview with Chef Kwanghi Chan of Bowls by Kwanghi Read More »
The kitchen, says television presenter Laura Woods, is “most definitely my friend, and has been for a decade.” She is certain of that time period, she adds, because the arrival of her first child in 2010 obliged her to reconsider her relationship with food. Many new parent has been here, of course: those spontaneous visits
Journeys in Taste Interview with Laura Woods of Ireland AM on Virgin Media TV Read More »
This exquisite Roast Rib of Beef recipe by Sean Smith at Cliff Townhouse, served with Creamed Potatoes, Yorkshire Pudding, Roast Vegetables and Onion Sauce, looking incredibly moist, tender and succulent. The perfect recipe to impress friends and loved ones in any special occasion. Ingredients: Serves: 6-8 people Roast Rib of Beef (prep time 10 mins,
Roast Rib of Beef Recipe by Sean Smith at Cliff Townhouse Read More »
A homemade recipe from the team at Lough Eske Castle. This flavoursome Dillisk Brown bread recipe, has all the qualities of comforting Irish food at it’s best. Dillisk, treacle, honey, buttermilk and Guiness, as part of the ingredients, you know for sure that tradition, meets artisan craft in one perfect recipe to be shared with
Dillisk Brown Bread Recipe From Lough Eske Castle Read More »
Within the northern Italian regions of Veneto and Friuli, bubbly seekers will find Prosecco country. However, among the 23,000ha where production of the popular fizz are allowed, there are a number of ways to distinguish the average from the outstanding. The first distinction could be simply wether it’s “frizzante” or “spumante”, which relates to the bars of
Prosecco’s Premium Heart – A Region to Discover for Top Italian Fizz Read More »
Few things are more glamourised than Champagne… We can hardly concieve James Bond seducing with a bottle of English sparkling wine, picture socialite Holly Golightly having a glass of Prosecco before breakfast at Tiffany’s or imagine a modern-day Gatsby swapping France’s queen of fizz for a top-rated Californian Blanc de Blancs. In fact, as the new roaring
Champagne vs the World – Does the Queen of Sparkling Wines Remain on Top? Read More »
We have teamed up with Boutique Wines to give one lucky reader the chance to win their Spring Collection. Your Prize Box will contain: Les Bourgarels Pinot Noir, Languedoc, Pays d’Oc, France Senso Sangiovese, Rubicone IGT, Italy The Duke of Marlborough, Sauvignon Blanc, Marlborough, New Zealand Rione Verdicchio Dei Castelli Di Jesi DOC, Italy Sessola
Win a Spring Collection Wine Box from Boutique Wines Read More »
Often when you hear of world records accomplished, it is thought of as personal success, or victory – not one you would foremost associate with the worldly spectrum of wine. When we consider the ‘oldest wine in the world’ or ‘highest vine’, this is solely natures win, not one won by the human race. The
Wine World Records – Discover Some of the Most Amazing and Extreme Bottles of All Time Read More »
Anyone who has had the opportunity to eat out in Dublin pubs over the last couple of years will see just how much the quality of food on offer has grown. There are now dishes available in Dublin pubs which are as delicious and as beautifully prepared as any meal on offer in the city.
Glazed Rack of Bacon Recipe from The Hudson Rooms – #DubPubDishes Read More »
The quality of food available in Dublin pubs has increased dramatically over recent years. Some of the dishes provided in Dublin pubs are now amongst the highest calibre of food in the city. Over the coming weeks the Licensed Vintners Association (LVA) will be sharing some of these recipes from Dublin pubs highlighting a
Roast Rack of Wicklow Lamb Recipe from The Bank on College Green #DubPubDishes Read More »
Rachels Swiss Roll Recipe is super tasty and looks great. A perfect treat for after dinner. Serves 6-8 Ingredients: – A little melted butter – 125g plain flour, plus extra for dusting – 4 eggs – 125g caster sugar, plus 3 tbsp for sprinkling – 1 tsp vanilla extract Filling – 6 tbsp raspberry or
Swiss Roll Recipe by Rachel Allen Read More »
This easy meatballs recipe is by Brian McDermott from the Donegal Table Cookbook. Please, please, don’t buy pre-made meatballs – honestly, they only take minutes to make at home and it can be lots of fun if you involve everyone in the process. And don’t even think about buying ready-made sauce either! This recipe has
Easy Meatballs Recipe by Brian McDermott Read More »
Comeragh Mountain Lamb Marinated in Heather with Sweet Heart Cabbage and Wild Garlic Oil Recipe by Chef Jenny Flynn at Faithlegg Hotel. Comeragh mountain lamb is unique in its flavour, the mountain presents a larder of coarse terrain that transfers to the fat and meat of the lamb. It is not so much as spring
Comeragh Mountain Lamb Recipe by Chef Jenny Flynn at Faithlegg Hotel Read More »
This Scallops Ceviche Recipe By Chef Zsolt Zakar At Lobstar Restaurant, it is fresh, vibrant and perfumed with the aniseed aromas and flavours of thinly shaved fennel. A seafood dish typically made from fresh raw fish cured in citrus juices, such as lemon or lime. Here Chef Zsolt Zakar adds a touch of sophistication with fresh Irish hand dive
Scallops Ceviche Recipe By Chef Zsolt Zakar At Lobstar Restaurant Read More »
Pan seared monkfish recipe, with grilled asparagus, cauliflower, black pudding fritter, hazelnut & beurre noisette, by Brasserie on The Corner. A beautiful recipe for lunch or dinner, with an exquisite pan seared monkfish, served with creamy cauliflower puree, asparagus, crispy black pudding fritters, finished with a nutty hazelnut & dillisk brown butter. Ingredients: (Serves 4)
Pan Seared Monkfish Recipe By Brasserie on The Corner Read More »
This paleo banana and pecan muffins recipe is from Eathos. In only 6 easy steps you can make your own delicious muffins. They are perfect for breakfast or as a little snack. Ingredients: – 4 eggs – 4 ripe bananas – 115g almond butter * found in all health food shops and most supermarkets –
Paleo Banana and Pecan Muffins Recipe from Eathos Read More »
This pizza recipe has been a favourite at Blazing Salads for many years now. We are fans of using Organic 100% wholemeal spelt flour in our pizza bases. There’s no need to feel guilty after having a delicious pizza for dinner. The base will have a lovely nutty flavor and blends well with the goat’s
Spinach, Red Onion and Goat’s Cheese Pizza Recipe from Blazing Salads Read More »
This Steamed Fried Eggs recipe, it sounds incredibly simple, but the secret lays on, that is all about the topping you choose to serve your eggs with. The reason they are steamed fried, is simply by removing the oil, greasy frying bit in the recipe, it means you can add all the tasty healthy fats,
Steamed Fried Eggs Recipe By Chef Jeeny Maltese Read More »
Piri Piri Prawns Recipe By Chef Jeeny Maltese. A very quick and tasty recipe, ideal for lunch or a light dinner. There is a perfect ratio and balance of flavours in this recipe, if you prefer it hot and spicy, just add more chillies to the recipe. A great dish to serve as tapas for
Piri Piri Prawns Recipe By Chef Jeeny Maltese Read More »
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