IT’S ARGUABLY A WASTE to buy wine that is too expensive or too fine for The Big Day, as the typical Christmas table has a lot going on – family, kids, lots of different flavours, textures and intensities – and the subtle nuances of, say, a refined, subtle Burgundy might get lost in a rumb ..
STEAK TARTARE, a legendary French dish dating from the early 20th century, isn't for everyone but if you love steak and you're not squeamish about the whole 'raw meat' thing it can be pretty amazing, and not difficult to do.
PERI PERI ('pepper pepper') is a traditional Portuguese sauce that dates from the fifteenth century. Depending on how it's made it can be incendiary stuff, but if you're a bit wimpy you can tame the fiery heat by just skimping on the chillies and Tabasco.
THE 'ART' OF FOOD AND WINE MATCHING is actually a relatively recent invention (1980s); before this most people unthinkingly drank local wines with local foods - and lived to tell the tale! But for whatever reason, today, it's an overly-prescribed area that can even create anxiety for some people.
BRENDAN CASHMAN is an award-winning chef, serial entrepreneur and Cork native who first came to prominence in 2006 after opening Augustine’s on Washington Street. His latest project is Gallo & Galetti, a 70-seater modern Italian eatery that commenced serving in May of this year.
It’s been a while since we posted a recipe (or anything at all – sorry about that) but today that sad drought ends with a scrumptious cake from ace chef Brendan Cashman of Gallo & Galetti, who claims that his creation will “leave your guests in a happy daze.
THE WORD 'TAPAS' stems from the Spanish verb 'tapar', meaning to cover.
Thanks to Foods from Spain for this simple, good-looking, Pears in Red Wine recipe. I've pushed the boat out on the cost of the wine match but the other ingredients don't cost much so it's still a cheap night in as long as you don't eat a main course, rent a DVD or spend any other money that night.
Burgers, charcoal and Motilium at the ready! It's seven scrumptious barbecue recipes from seven tong-tastic, grill-focused venues dotted around Cork city and county. Many people plump for beer at these casual, unfussy events, but tons of wines can hit the spot just as well.
This recipe comes from our new South African winery, Kanu. It's a tried and tested Jane-Anne Hobbs Rayner recipe, and is sure to be the highlight of the day. The best part is that the longer in advance you prepare it, the better.
This week's recipe comes courtesy of Marisco Vineyards, who supply us with New Zealand wines fit for a king. The dish is one of those that fools people into thinking you're an amazing cook who has spent ages in the kitchen working all kinds of magic.
Here is the latest in our ‘Seasonal Recipes’ series, a simple-but-amazing pasta dish that even the most ham-fisted of cooks can have a crack at.
The stir-fry is underrated these days, but add this to your quick mid-week meals and you'll certainly go back to it again. With the right ingredients they can pack really fresh and vibrant, mouthwatering flavours, just like this one.
Ah, the glorious burger. What's not to like? Do it on the barbecue if summer ever decides to show her face. Otherwise, this is an all year round, heart warming hunk of meat between two lumps of bread to be enjoyed with a rich red, or even a good ale.
I know this is real winter grub here, but while April is refusing to behave I still have that urge to eat warm, rich, weighty food. The first time I tried toad was when Curious Davide (<-- click and scroll down to view his other recipes) made it back in January. This is more or less how he did it.
Most of us know coronation chicken as a sandwich filler. It was originally created for the coronation of Queen Elizabeth II in 1953, but now it is a tasty, easy to prepare everyday meal for peasants like me.
One of my father's best friends is a Chinese man called Oscar who he's known since university. My parents actually went on holidays with him and his wife recently. He's a great man for the cooking, and oriental style is his forté.
Cheese is something we do very well in Ireland, and while we should support Irish produce first and foremost, we're also fortunate to have access to lots of high quality cheese from abroad.
Whether or not you make anything of Pancake Day, keep this luxury recipe in the locker for a regular Saturday morning.
I've done a cracking Mac and Cheese recipe here previously, but this is my Bronagh's (who's Bronagh?) rich, tomato and beef macaroni she likes to whizz up the odd time. She ain't too bad at the old wine matching either.
With 20% off Spain in January and February, I thought why get a good paella recipe up and pair it with a few great value wines. For best results, use real chicken stock here. It's a handy recipe you're bound to use again and again.
An incredible tasty, easy and speedy meal to put together. If you've leftover chicken from the Sunday roast, this will solve the Monday night dinner dilemma. Make chicken stock from the chicken carcass on Sunday evening and pop it into the fridge.
Leave those jars of yellow stuff on the supermarket shelves. This recipe will save you a ton of calories and help keep those sodium levels down no end. Sometimes it's hard to beat a mild Korma.
I always like to preach the benefits of shopping local. When it comes to what I eat and drink, I'm the sort of person who likes to go slightly out of my way for the better things in life. Particularly when it comes to meat, the supermarkets won't get my business.
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