All in the Food: 75 Years of Cathal Brugha Street

Two Irish Titles Take Home Awards at this Year’s Gourmand World Cookbook Awards

Evidence that Irish food publications are going from strength to strength, this year’s Gourmand World Cookbook Awards saw two Irish cookbooks take first place in two categories. The awards, founded in 1995 by Edouard Cointreau, honour the best food and wine books, printed or digital and this year culminated in a ceremony in Yantai, China. …

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Dublin Bay Prawns with Pernod by Chef Sean Smith

Dublin Bay Prawns Recipe with Pernod by Chef Sean Smith

This prawns recipe marries Pernod with delicious fresh Dublin Bay prawns. When the infamous absinthe was banned in France by government decree in 1915, one of its chief manufacturers, Henri Pernod, began making a more acceptable, lower strength alcoholic drink. With its aniseed flavour and without the offending wormwood of its predecessor, Pernod was created. …

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Chocolate Beetroot Cake Recipe by Darren Harris

Chocolate Beetroot Cake Recipe by Chef Darren Harris

This Chocolate Beetroot Cake Recipe is a fun twist on a traditional chocolate sponge cake. The rich, earthy flavour of beetroot adds complexity to dark chocolate which is enhanced by treacly notes from the soft dark brown sugar, all balanced by a little gentle zing from the buttermilk and sour cream. Beetroot is a great …

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A Study of Shellfish Recipe by Neven Maguire

A Study of Shellfish Recipe by Neven Maguire

A Study of Shellfish has the perfect balance of texture and flavour from the selection of shellfish. It’s a wonderful showcase for the fantastic produce that is harvested from the Irish ocean. It is a fun and challenging shellfish recipe, perfect for a creative chef. Serves 6 Ingredients: Crispy Prawns in Kataifi Pastry – 150g …

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Celeriac baked in barley and fermented hay, hazelnut, raw celeriac juice, smoked tea by Chef Mark Moriarty

Celeriac Baked in Barley & Fermented Hay Recipe by Chef Mark Moriarty

This Celeriac Baked in Barley and Fermented Hay with Hazelnuts and Smoked Celeriac Tea Recipe was created by Chef Mark Moriarty. It was his signature dish in his successful bid to win the title of S.Pellegrino Young Chef 2015. Not one for amateur chefs, this dish is exciting and challenging. Serves 10 Ingredients: Barley Crust …

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Sour Cherry Pistachio Brownie Recipe by Darren Harris

Sour Cherry Pistachio Brownie Recipe by Chef Darren Harris

This Sour Cherry Pistachio Brownie recipe is a favourite tried and trusted brownie recipe which you will enjoy making and eating over and over. Serves 12 Ingredients: Brownies – 208g soft brown dark sugar – 208g caster sugar – 188g soft flour (not self-raising, as a dense texture is desired) – 7 large eggs – …

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All in the Food-75 Years of Cathal Brugha Street

Top Chefs Celebrate Launch of New Book ‘All in the Food: 75 Years of Cathal Brugha Street’

Ireland’s most famous culinary school celebrates 75 years, with the release of its book ‘All in the Food:75 Years at Cathal Brugha Street’. The book not only filled with recipes also captures the overall essence of DIT’s School of Culinary Arts and Technology. On October 11th All in the Food: 75 Years of Cathal Brugha …

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