Maybe it should be time for reflections and resolutions as the final hour of 2012 is upon us but somehow it is easier to sit back and relax and enjoy “The Gathering”spectacle in Dublin on RTE. Tomorrow we can start thinking about the new year. Tomorrow we can start dreaming our dreams and fretting about our fears.
Me and my Mum at Aldridge Lodge this evening
It has been an a special year for us. We spent a fascinating few weeks in China in June. Continue reading »
I would just like to take a moment to wish you all the very best for the New Year. Thank you for reading along with me in 2012, and I do hope that you will join me again in 2013. Normal posting service will resume again soon, I promise. I am looking forward to the New Year, it’s like starting a new copy book in school, all clean pages just waiting to be scribbled and doodled on filling in the blank spaces. Continue reading »
Here’s to another year of great food, drink & lots of lovely calories! 2012 was a year packed with visitors (you guys), lots of great events & cocktails (thanks PR people & bloggers) & loads of great times with family, friends & Kevin
New & improved blog with added vegetarian and basics coming in the next few days
The post Happy New Year! appeared on Cook It Yourself Food Blog. Continue reading »
One of my favorite foods are bao. If you’ve never heard of them, they’re Asian buns that are filled with any number of fillings and steamed. When they’re served hot, the dough becomes cooked but deliciously chewy, and the inside adds flavor to the bite. They really are my favorite on-the-go foods.
During college in downtown Chicago, I’d always stop for some at the Wow Bao near my campus (what a great name). My kryptonite was their coconut custard flavor. Continue reading »
Happy New Year, tastebuds!
On honeymoon in Venice some years ago, himself and I got chatting to a couple of Yorkshire natives in a tiny enoteco. They had lived in Venice for several years and had sufficient Italian – and local street cred – to secure a gorgeous plate of seafood pasta that wasn’t on the miniscule menu. It was a bizarre little place. Continue reading »
Chapel Steps top of the 2012 posts
Home smoked duck at the Chapel Steps.
Popular chef Kevin O’Regan figured in no less than three of the top six blog posts this year….
In May, Electric chef Kevin O’Regan was dishing out gorgeous slices of freshly cut Iberico (top left pic), the top ham of Spain, perhaps of the world at the Murphy’s Food Event in South Main Street. And then he took to the. Continue reading »
Wow. What an amazing year.
I cannot wait to see where 2013 brings us.
The kids are all happy and healthy, thank goodness. My Mum, who is like a 3rd parent to our kids here at ChezWise, is also happy and healthy and keeps a close watch over us. For this, her health and her love, we are truly blessed.
The Chef & I are just like all other couples out there trying to work and raise a family at the same time. Continue reading »
My end-of-year ambition was to clear out all the scribbled unused tasting notes I have and turn them into proper blog posts. I nearly did it too. Among the stragglers were two from Hardknott brewery, from separate occasions earlier in the year. Rhetoric came courtesy of brewer Dave via Reuben back in August. Continue reading »
The Celtic Whiskey Shop has quietly revived a lost tradition in Irish whiskey and is creating some exciting new whiskeys in the process.
Back in the day, the big wine importers like Mitchells and Findlaters would import sherry by the cask. When the cask was empty they would bring it to a whiskey distillery to be filled with spirit and then consign it to their own warehouse to mature. Continue reading »
Celtic Cask Aon (which means “one” in Irish) is the first of the Celtic Whiskey Shop’s bottlings of whiskey under its own label.
Unpeated single malt
31st October 1996
3rd December 2012
No. Continue reading »
Celtic Cask Dó (which means “two” in Irish) is the second of the Celtic Whiskey Shop’s bottlings of whiskey under its own label.
Peated single malt
13th March 2001
3rd December 2012
No. Continue reading »
Christmas is over and it’s almost time to hop back onto the bandwagon of virtuousness and start making a whole list of worthy resolutions which you’ll break within 10 days. No, just me then? Yikes.
As it’s still technically the season of goodwill, the lovely people at
Palmers Department Stores want to give one of you lucky readers a whopping £50 worth of Amazon vouchers. Continue reading »
We love judging competitions, so when we were invited to join Miele at their Über cool test kitchen in CityWest, Dublin, a few weeks ago, to judge their dessert-off competition, we were only too delighted to head east for a day of tasting and judging fun. Along the way we stopped in to Avoca in Rathcoole and enjoyed a quick bite of lunch in their cafe. Continue reading »
I give in. It’s the fifth day of leftovers and the umpteenth day of cake. It must surely be time to write that end-of-year blog post, if only to keep my hands busy with something other than the TV remote. So here, without further ado or fanfare, I give you 2012, the spuds-eye view.
So long Dad, and thanks for all kinds of everything
If there is one event above all others that marks 2012, it’s the loss of my irrepressible, irreplaceable Da. Continue reading »
I’m rather glad to say that we are now the other side of Christmas. Even if Dad had passed away earlier in the year I do think the first Christmas without a loved one is ever so difficult. I’m lucky to have my children around me, who kept me on my toes for the past week and actually got me through the festivities fairly well. I haven’t been taking any food photos over the Christmas, however I often have a few recipes and photos in draft. Continue reading »
You’ve probably tie dyed shirts and socks, but have you ever tried it with food?
We like this tutorial from Omnomicon because it breaks down the process step-by-step and has helpful pictures. You can also search tie dye cake on Pinterest and you’ll find a handful of variations of this recipe.
2 boxes white cake mix
24 oz of clear diet soda
16 oz. whipped topping
2 oz. instant fat-free sugar-free pudding mix
1. Mix the cake mix and the soda.
2. Continue reading »
THE FINAL Sunday Brunch of 2012 comes from Sligo where, despite my best intentions for Christmas, it’s still impossible to sleep beyond 7.30am so the kettle is on, the toast is on, and the rest of the house remains in peace.
If you’ve had your head away from food blogs and the news over the past week, fear not, here’s ten articles – including some recaps and trends for the New Year – that are worth throwing your eye over with the first cup of coffee of the day. Continue reading »
Listen up friends you are going to LOVE this recipe.
When I first visited Australia in the mid-1990s, long before I knew I would have a daughter living there, I was blown away by what was being described then as “fusion cooking”. I felt as if I had discovered a big secret – that Australian cuisine could be sublime – a combination of wonderful fresh ingredients, the best of fish, meat, fresh fruit and vegetables and subtle Asian influences in the flavourings. Continue reading »
Well this little place has been neglected. I’ve had so much going on the past few weeks that lots of things have been neglected, laundry, the house, the gym; I haven’t forgotten to eat so I have cheeks that a … Continue reading →. Continue reading »