“Hmmm…Sumatra lingtong, grown on the Western slopes, I’d say. Full and fragrant with overtones of spice and ripe loganberries….” Time was when a request for a cup of coffee in Ireland was met by a heaped spoonful of powder dissolved in boiling water. Then came the cona machine, which rapidly became a stock feature of ...
FoodA piquant and interesting soup making the most of cooking apples 45g butter 1 onion, chopped 1 tsp chopped fresh root ginger 1 heaped tsp Thai green curry paste ½ tsp ground cumin 500g parsnips, peeled and chopped 1 Bramley or 2 Granny Smith apples, peeled and chopped 1 litre beef stock 155ml plain yoghurt ...
Recipes4 large onions, finely sliced into rings 1 tbsp olive oil 1 tbsp butter 2 cups Thai fragrant rice, boiled in lightly salted water to al dente pinch saffron or 1/2 tsp grated turmeric root sprig of thyme 1.2 litres chicken stock freshly ground black pepper cold water to top up sea salt to season ...
RecipesDomaine de Champ-Brulee, Vincent, Macon Villages 2001 A really together wine. Chardonnay with manners! Beautifully crafted with distinctive mineral tints that talk of terroir rather than the crushed fruit factory. Don’t say pineapples, melons or mangoes, say “wine” – this is complex and enjoyable and superb value for money. e13.95 O’Briens RATING: EXCELLENT Hamilton Russell ...
Tasting NotesIn Spain, the origins of tapas are hotly debated. In Castille they claim these appetising morsels were created by King Alfonso X’s calorie zapping chef back in the 13th century. This notion is laughed to scorn in Seville where they believe tapas are heaven-sent to be eaten outdoors accompanied by a glass of sherry. Why, ...
Restaurant ReviewsSomeone, I forget whom, told me that Monty’s of Kathmandu (the Dublin version, not the famous Nepalese original) is Quentin Tarantino’s favourite restaurant.
Restaurant Reviews“How do you roast a chicken?” is the question food writers are most frequently asked. Considering the little cluckers have featured in our diet for so many years, you’d think people would know. My answer always starts with “first buy your chicken”, for the quality of the bird is the biggest factor in determining whether ...
RecipesAlmost alone among Europe’s major cities, Dublin is lacking a permanent market. Yes we have the excellent Pearse St Saturday co-op, still existing in the face of adversity from the Food Police. Yes,we have the monthly farmers’ markets on the periphery – but no-one except the most extreme foodie is going to drive down to ...
FoodThough I love to cook I realised from an early stage that my perspective is not that of others. Not for me the dance to the music of time with a saddle of lamb and a pile of potatoes. No, for me, food is war. Yonder lies a heap of ingredients defying you to bend ...
Books & EquipmentAt first hearing, ‘the Richard Corrigan story’ sounds like a Celtic version of The American Dream; the young lad from the poor bogland farm who, through talent and diligence, graduated to win not only the acclaim of notoriously hard-to-please food critics, but the coveted accolade of two Michelin stars. A choir and orchestra hymn John ...
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