Click here to view the embedded video.

Just a quick video to give all you fans of robertfranciswine a sneaky peak of something coming very soon !!
I am hugely excited about tasting this wine and seeing if it lives up to its hype with previous vintages scoring 100 points from Robert Parker !
For those of you not familiar with the label – the wine is the Amon ra from Australia available from Curiouswines.ie . Click here for more information.  Continue reading »

Click here to view the embedded video.

Just a quick video to give all you fans of robertfranciswine a sneaky peak of something coming very soon !!
I am hugely excited about tasting this wine and seeing if it lives up to its hype with previous vintages scoring 100 points from Robert Parker !
For those of you not familiar with the label – the wine is the Amon ra from Australia available from Curiouswines.ie . Click here for more information.  Continue reading »

A feast fit for the apocalypse

By Catriona McGrath
So I thought people would like to know that a friend of mine came to visit from Canada and brought with her my new supply of Kraft dinner  Sadly, Peter won’t let me do another blog on delicious luminous mac and cheese but thankfully I rediscovered another gem to rave about.  Continue reading »

A feast fit for the apocalypse

By Catriona McGrath
So I thought people would like to know that a friend of mine came to visit from Canada and brought with her my new supply of Kraft dinner  Sadly, Peter won’t let me do another blog on delicious luminous mac and cheese but thankfully I rediscovered another gem to rave about.  Continue reading »

AN CRÚIBÍN
“An Crúibín is arguably Cork’s coolest pub and you can get some brilliant tapas (some of which are inspired by Spain, others by good Irish produce) here in the evenings,” according to foodie Tom Doorley. The tapas plus its Silk Purse Restaurant are drawing punters to the Union Quay establishment that has replaced the much loved Lobby Bar.I’m afraid I was a little too early for the tapas when I called before 12 noon today.  Continue reading »

AN CRÚIBÍN
“An Crúibín is arguably Cork’s coolest pub and you can get some brilliant tapas (some of which are inspired by Spain, others by good Irish produce) here in the evenings,” according to foodie Tom Doorley. The tapas plus its Silk Purse Restaurant are drawing punters to the Union Quay establishment that has replaced the much loved Lobby Bar.I’m afraid I was a little too early for the tapas when I called before 12 noon today.  Continue reading »

MAHER’S PURE COFFEE
The retail outlet for Maher’s Pure Coffee may be found at 25 Oliver Plunkett Street, Cork. The establishment, now owned by John Mackey, has made a number of moves since it was founded some thirty years ago by Mr Maher in Marlboro Street.  Continue reading »

MAHER’S PURE COFFEE
The retail outlet for Maher’s Pure Coffee may be found at 25 Oliver Plunkett Street, Cork. The establishment, now owned by John Mackey, has made a number of moves since it was founded some thirty years ago by Mr Maher in Marlboro Street.  Continue reading »

It’s pretty much common knowledge that if you fancy a Chinese in Dublin, the best and most authentic place to go is Parnell Street in Dublin 1. It’s a great little spot in general and slowly becoming Dublin’s Chinatown.
However not all experiences are great. A while back, my sister and I fancied some Korean food and noticed an authentic and bustling little place.  Continue reading »

It’s pretty much common knowledge that if you fancy a Chinese in Dublin, the best and most authentic place to go is Parnell Street in Dublin 1. It’s a great little spot in general and slowly becoming Dublin’s Chinatown.
However not all experiences are great. A while back, my sister and I fancied some Korean food and noticed an authentic and bustling little place.  Continue reading »

Last week, I was too busy wallowing in my miserable sinus infection to make it along to a blogger’s lunch with celebrity chef Kevin Dundon.
Dundon has hooked up with Kraft Philadelphia cream cheese to create a range of tasty recipes. Personally, I find Philadelphia pretty addictive. Although I seldom have it in the fridge, it doesn’t last long once there. SnackBox uses it to make the most delicious plain cheese cake you’ll ever taste.  Continue reading »

Last week, I was too busy wallowing in my miserable sinus infection to make it along to a blogger’s lunch with celebrity chef Kevin Dundon.
Dundon has hooked up with Kraft Philadelphia cream cheese to create a range of tasty recipes. Personally, I find Philadelphia pretty addictive. Although I seldom have it in the fridge, it doesn’t last long once there. SnackBox uses it to make the most delicious plain cheese cake you’ll ever taste.  Continue reading »

Great to see places that we’ve been praising here acknowledged in the current round of Bridgestone Awards. Congratulations to all and in particular to Ann at O’Keeffe’s in St Luke’s and to Nicole Dunphy of Pandora Bell in Limerick. Coincidentally, you can get Pandora Bell products in St Luke’s (who also stock wines from Bubble Brothers. O’Keeffe’s is a food treasure house.  Continue reading »

Heartland Stickleback is part of the portfolio of masterful winemaker Ben Glaetzer. This rich, savoury red is a blend of Cabernet Sauvignon, Shiraz, Dolcetto and Grenache sourced from Limestone Coast and Langhorne Creek in South Australia.

To view product page and for more details, click on Heartland Stickleback Red.  Continue reading »

Happy Australia Day folks! The 26th of January is the official national day of Australia, which commemorates the arrival of the First Fleet at Sydney Cove in 1788.
We’ve got a lot to thank Captain James Cook for. The world just wouldn’t be the same without the Boomerangs, Vegemite (Marmite) and Jason Donovan. Bless.  Continue reading »

Ingredients;
1 knob of butter
1 good lug of olive oil
1 kg turkey thigh meat, diced
1 handful of fresh thyme leaves
1 large leek, chopped
2 sticks of celery, chopped
2 carrots, chopped
1 large sweet potato, diced
1 parsnip, chopped
2 large onions
1 handful of plain flour
1 wineglass of rosé or white wine
1 wineglass of milk
1 wineglass of water
1 small tin of sweetcorn
8 pork sausages
Serves 6-8, can be frozen

Take your Largest Saucepan, and get it on a Low heat, add a good lug of olive oil and a knob of butter.  Continue reading »

Ingredients;
1 knob of butter
1 good lug of olive oil
1 kg turkey thigh meat, diced
1 handful of fresh thyme leaves
1 large leek, chopped
2 sticks of celery, chopped
2 carrots, chopped
1 large sweet potato, diced
1 parsnip, chopped
2 large onions
1 handful of plain flour
1 wineglass of rosé or white wine
1 wineglass of milk
1 wineglass of water
1 small tin of sweetcorn
8 pork sausages
Serves 6-8, can be frozen

Take your Largest Saucepan, and get it on a Low heat, add a good lug of olive oil and a knob of butter.  Continue reading »

In the cold days of winter there’s nothing more satisfying than coming home to a nice big bowl of stew – especially if your loved one has spent hours slaving over it.

Image by ChristopherSHarrison via Flickr

In this house we regularly make steak or chicken stew, and occasionally a pot of lamb stew shows up – mainly due to the price of lamb.  Continue reading »

In the cold days of winter there’s nothing more satisfying than coming home to a nice big bowl of stew – especially if your loved one has spent hours slaving over it.

Image by ChristopherSHarrison via Flickr

In this house we regularly make steak or chicken stew, and occasionally a pot of lamb stew shows up – mainly due to the price of lamb.  Continue reading »

Right now I have gorgeous poblano peppers growing in my garden so I decided to play around with them since they’re a relatively new ingredient to me. You’ll be most familiar with these peppers in Mexican food so what I came up with here was channeled through my inner “Irecan.” That’s Irish-Mexican, sort of like Rick Bayless affectionately known as Richie MacBayless.  Continue reading »