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  • An Evening with Nick Munier plus dinner in Dublin Wine Rooms - SOLD OUT - TheTaste.ie
    on RTE s Masterchef Ireland and ITV s Hells Kitchen Nick has worked with many of the most respected and esteemed chefs in the world along with working in some of Britain and Irelands most high profile establishments He is passionate about food and writing having written his own account of over 20 years experience at front of house in his book Boiling Point Adventures in the restaurant Game is proud to be a monthly contributor on thetaste ie Ticket Options 1 2 Price Tickets Today Only Event An Evening with Nick Munier When Monday December 1st 2014 Where Dublin Wine Rooms IFSC Dublin 1 Cost 60 per ticket Dinner Two courses of classic French food and a glass of Prosecco on arrival Time 8pm Share this Twitter Facebook Email Tags Art Boiling Point Dublin Wine Rooms Hell s Kitchen Masterchef Ireland Nick Munier You may also like Dine in style this Christmas at Gourmet Food Parlour from only 40 available in Malahide Swords Dun Laoghaire 20 Nov 2014 Photo Gallery of An Evening with Nick Munier in Dublin Wine Rooms 3 Dec 2014 Alltech Brews Food Festival 2015 By irishbeersnob 6 Jan 2015 Follow Next story Taste of Fire Exclusive invitation to try a 2 course roast lunch plus 2 fire cocktails SOLD OUT Previous story Seaside Italian Taste from Casa Pasta in Howth 3 Course meal for 2 only 39 99 Signup to TheTaste ie Email address Search for news restaurants Recent Articles Competitions Win dinner of 2 in Pichet to celebrate Dine in Dublin Week starting Monday 23rd Feb News Reviews Art Meets Food at Brabazon Restaurant Tankardstown House News Saba spices up Pancake Tuesday Events News Whiskey Dublin Whiskey Festival A Week of the Strong Stuff Follow on Twitter Tweets by Thetaste ie About TheTaste ie

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  • Brasserie Sixty6 Offer | TheTaste.ie
    a few all taste so good Click here to view the set menu www brasseriesixty6 com Terms Conditions Voucher is valid from 28th October until 30th November 2014 Offer valid Sunday Wednesday only 3 course meal from the set menu plus 1 bottle of wine for 2 plus diners can swap their dessert for a cocktail Advance booking required by calling restaurant you must tell them you got TheTaste ie Offer at time of booking Voucher must be printed presented to restaurant on the night Overspend paid to restaurant Voucher subject to availability Deal expired Brasserie Sixty6 Restaurant Brasserie Sixty6 Restaurant 67 S Great George s St Dublin 2 www brasseriesixty6 ie Terms Condition Terms Condition Voucher is valid from 28th October until 30th November 2014 Offer valid Sunday Thursday only 3 course meal from the set menu plus 1 bottle of wine for 2 plus diners can swap their dessert for a cocktail Advance booking required by calling restaurant you must tell them you got TheTaste ie Offer at time of booking Voucher must be printed presented to restaurant on the night Overspend paid to restaurant Voucher subject to availability Close Brasserie Sixty6 Offer from TheTaste ie Tags Brasserie sixty6 Offer Restaurant You may also like To celebrate the opening of the new Bar above Rustic Stone Dylan is offering 4 delicious cocktails for only 20 29 Nov 2014 Save up to 40 on TheTaste Christmas Wine Cases SOLD OUT 4 Dec 2014 Gourmet Food Parlour 2 Bottle Gift Set for only 35 19 Nov 2014 Follow Next story Win a Santa s Sack of Christmas Treats Closed Previous story Taste of Christmas at EAST Restaurant Try a 2 course lunch for 2 people in the new trendy Spencer Hotel in the IFSC SOLD OUT Signup to TheTaste ie

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  • The Liquor Rooms - TheTaste.ie
    at present No surprise then that how this was the first bar in The Republic to be nominated in the prestigious Tales of the Cocktail Spirited Awards The must try of the night has to be The Lazy Daisy Swizzle the rose buds adding a very unique touch Brandy is dandy but Liquor is Quicker However it s not all just about the Liquor If your feeling a little peckish after all those well crafted concoctions The Liquor Rooms have plenty to offer particularly if your in the mood for sharing Our favourite was The Corn Puppies premium sausage wrapped in cornbread batter deep fried and served with a piquant mustard mayo A simple little snack but utterly delicious but you could play it safe and opt for the Three Sassy Sliders An excellent addition to the burgeoning Dublin Cocktail scene and with a promise to leave you taste buds singing they most certainly do not disappoint Share this Twitter Facebook Email You may also like Saba s Master Mixologist creates Christmas Cocktails 6 Nov 2014 To celebrate the opening of the new Bar above Rustic Stone Dylan is offering 4 delicious cocktails for only 20 29 Nov 2014 How to create a Moscow Mule 17 Sep 2014 Follow Next story Escaping has never been easier Previous story Irish Whiskey Awards Celebrate Diversity Quality of Indigenous Irish Industry Signup to TheTaste ie Email address Search for news restaurants Recent Articles Competitions Win dinner of 2 in Pichet to celebrate Dine in Dublin Week starting Monday 23rd Feb News Reviews Art Meets Food at Brabazon Restaurant Tankardstown House News Saba spices up Pancake Tuesday Events News Whiskey Dublin Whiskey Festival A Week of the Strong Stuff Follow on Twitter Tweets by Thetaste ie About TheTaste ie TheTaste ie is a new

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  • Winning traditions in Rasam - TheTaste.ie
    Next were Tawa Prawns stir fried tiger prawns with mustard seeds curry leaves chilli powde fenugreek ginger and garlic The prawns were succulent yet indulgent with the generous use of eye watering mustard seeds Spicy but as a starter it fulfilled it s purpose in whetting the appetite and awakening the taste buds Our third course of Murgh ki Chaamp were a trio of Chicken bites and this was not as spicy as it looks but was rather well rounded and mild The wonderful depth of flavours and creaminess simply relied on the relevant marinades used We had a selection of tender pieces of chicken in a cream cheese lemon zest Red chilli garlic yoghurt but my favourite was a chicken thigh still on the bone in a Mustard paste yellow chilli powder mace Indian long pepper Simply delicious Our fourth Course of Mappas Fish was fresh hake fresh turmeric coconut milk and fresh tamarind This was delicate in colour flavour and was absolutely divine The Hake fell apart at the touch of ones fork the turmeric paste and tamarind added background flavours but did not overpower A clear winner and I am still dreaming about this dish Our Fifth course of Lal Maas a full bodied slow cooked lamb dish Lal Maas is tomato based with red chillies garlic ginger coriander seeds Rasam own blended garam masala A robust dish bold full of flavours and unapologetic and would leave even the most stiff nosed drooling As Prateek Rasam s restaurant manager charmingly points out You d put the lamb or kid goat on to cook go play a game of chess and by the time it was over the meat would be cooked and the loser would have to pay for it This is a traditional way of cooking over charcoal where the Cooking dish is sealed with a lid of flour dough Here at Rasam the lid is made of a flat bread which in turn used to scoop up every morsel on your plate and they were We concluded our meal with a Rose petal Creme brulé Gathabawn Coconut cream The Creme brulé with just a hint of rose water was delicate silky and just sweet enough A perfect dessert to end a most delicious meal RASAM without doubt offers the best in Indian Cooking dry roasting blending and grounding their own spices daily Their Lamb Chicken and Fish are Irish and sourced locally and the vegetables also from local Artisan producers I love the traditional methods used here and tasting Indian cuisine the way it was intended RASAM 18 19 Glasthule Road Sandycove Dun Laoghaire Co Dublin For Reservation Opening hours Menu options and bookings visit www rasam ie info rasam ie Tel 01 2300600 ROBERT JACOB A Classically trained Chef Food writer and Culinary instructor having worked in some of Dublin and London Michelin star establishments such as Chapter One Dublin Gordon Ramsay London the 5 Boutique hotel TheDylan among others His work is regularly

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  • The New Age of Irish Whiskey by Robert Jacob - TheTaste.ie
    properly it gradually evolved into the word Whiskey as it is known today The Unifying characteristics of Irish Whiskey and the different types are classified from the fermentation of the grain used usually dried barley It s triple distillation in Pot Stills which resembles huge Copper kettles and aging in wooden barrels called Cask usually Bourbon cask from the USA Sherry cask from Spain Port cask from Portugal Time not days weeks or months but years of maturation in these cask will contribute to the colour and flavour of the Whiskey Barry Crokett Master Distiller at Middleton Distillery at the launch of Powers Single Cask Sept 2014 The Nose Terms used can vary from light to rich robust to mellow and simple to complex The addition of a little water will bring the full bouquet of the spirit to the fore The Taste As the first sip is held in the mouth the numerous and acutely sensitive taste buds of the tongue differentiate the taste profile of the whiskey Usual terms will include spicy nutty vanilla dark chocolate woody honey full bodied and creamy The Finish Having savoured the taste the finish refers to the more defined flavour that is left behind in your mouth being quite different from the initial sip leaving either a sweet dry or smooth essence A great quote from the Jameson Masters is Whiskey is the creation of something harmonious and fundamentally social It brings together the mastery of the distilling process with the mystery of its humble ingredients It is this indefinable nature that makes a Premium Whiskey far more than the sum of its part Single Pot Still Whiskey A uniquely Irish spirit Single Pot Still Whiskey is made from both malted and unmalted barley No other country makes Whiskey from unmalted barley For many this style represents the best in Irish Whiskey Irish Single Cask Whiskey Often unique one off and hard to find these Whiskeys are bottled from single barrels that have been singled out for their superiority Cask Strength Whiskey Higher in alcohol these are whiskeys that are uncut and bottled at natural barrel strength commonly between 50 60 ABV they are much loved as they show each whiskey in its truest form Single Malt Whiskey Made solely from malted barley and produced in one location Single malts along with Pot Still whiskeys represent the pinnacle in quality ROBERT JACOB A Classically trained Chef Food writer and Culinary instructor having worked in some of Dublin and London Michelin star establishments such as Chapter One Dublin Gordon Ramsay London the 5 Boutique hotel TheDylan among others His work is regularly featured in some of the leading magazines and newspapers in Ireland and he is currently working on a book about Irish Honey due to be published later in 2015 TWITTER jacobscrackers9 WEB http jacobcrackers blogspot com Share this Twitter Facebook Email Tags Barry Crokett Cask Strength Whiskey Dingle distillery Irish Single Cask Whiskey Irish Whiskey Middleton Distillery Robert Jacob Single Malt

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  • Growlers by @IrishBeerSnob - TheTaste.ie
    stop there the Pegas System uses CO2 to purge the Growler of any oxygen before filling and clears the line of any remnants of beer so there is no mixing of the beers It seals in snug and the beer fills down the side with minimal frothing which is good and as it gets to the top a little foam is there to create a CO2 buffer This allows the beer to stay fresh for up to 60 days Now i ve not had the willpower to get a growler filled for that length and it to remain intact in the fridge But I have had one in full for more than a week and it still tasted fresh to me I m excited to see this come in and bring even more choice to craft beer drinkers countrywide It s quite a spectacular looking set up and works quite simply You buy a glass growler for a once off fee either 1L or 2L or you can buy a PET plastic one way bottle which would be perfect for festivals or bringing your favourite craft beer to a party So what are the benefits for a consumer its the opportunity to get draught beer and bring it home but also there are some beers that don t get bottled or canned so you get to try them in the comfort of your own home think Metalman Pale Ale it will be canned next year but is currently not available outside a pub For brewers well at the moment there is only one system in operation with more to follow soon but they will be able to get their Draught product to more people as off licences in general are a bit more willing to try something new especially if they already stock the bottles For Off Licences themselves it is another unique opportunity to offer their customers more choice to an already wide range of great beers So where can I get my fill Currently Carry Out Off Licence in Tyrrelstown Dublin 15 is the only outlet at the moment They always have four through the pegas system and another two through the plastic bottles system Plus they advertise it on their Twitter Facebook pages giving you the price for a 1 or 2 litre fill You can see what is pouring at this link Carryout Tyrrelstown If you want to keep an eye on where there are new locations added please visit Craft Beer Growlers to see where they will be If you are interested in getting more information on the Pegas System you can get more information by following the above link Now what are you waiting for go get your growlers filled Kevin The team have been kind enough to give us a Craft Beer Hamper for one lucky reader which will include a complimentary Growler fill To enter please enter your details below Wayne Dunne From IPAs to Stouts to everything in between Wayne is

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  • Lobster Burger & Avocado Mousse by Peter Clifford - TheTaste.ie
    water and butter in a pot Slice the lobster tail meat in half place the tail meat and the meat from the two claws in the pot of warmed water and butter Slowly heat the lobster till it s just hot remember it s already cooked we just want to reheat it Remove from the water and keep in a warm place To build the burger Lightly toast the two halves of your burger bun under the grill Spread a bit of the avocado on both sides of the bun don t be shy place one piece of tail meat and one piece of claw meat in the bottom of the bun sprinkle with the sea salt Place the walnuts and diced sliced apple on top of the lobster meat and carefully place the three leaves of lettuce onto the apple and walnuts and close with the top half of the bun Share this Twitter Facebook Email Tags Lobster Recipe Peter Clifford You may also like Spend a Special Easter at The Dylan 8 Feb 2015 Michelin Starred Chapter One Sees 40 Jump in Cash Pile 1 Sep 2014 In the King s Kitchen by Robert Jacob 27 Dec 2014 Follow Next story Liquorice Poached Pears with Blackberries Star Anise Ice Cream by Niamh Mannion Previous story Growlers by IrishBeerSnob Signup to TheTaste ie Email address Search for news restaurants Recent Articles Competitions Win dinner of 2 in Pichet to celebrate Dine in Dublin Week starting Monday 23rd Feb News Reviews Art Meets Food at Brabazon Restaurant Tankardstown House News Saba spices up Pancake Tuesday Events News Whiskey Dublin Whiskey Festival A Week of the Strong Stuff Follow on Twitter Tweets by Thetaste ie About TheTaste ie TheTaste ie is a new online magazine dedicated to Ireland s growing foodie

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  • Liquorice Poached Pears with Blackberries & Star Anise Ice-Cream by Niamh Mannion - TheTaste.ie
    the Cassis if using Add a little water if necessary to make sure that the pears are covered Add the two halves of the orange the star anise cinnamon sticks and the chopped up liquorice sweets 3 Bring to the boil and then reduce to a simmer Allow to poach gently in the liquid until the pears are just cooked but still retain a bite about 10 12 minutes you do not want them too soft Using a slotted spoon remove the pears to a bowl and turn the heat up under the poaching liquid and boil rapidly to reduce by about a half Pour the reduced liquid over the pears in the bowl and add in the blackberries Allow to cool Refrigerate until chilled Star Anise Ice Cream 1 Pour the cream and milk into a medium heavy based pan and add half the sugar and the star anise Heat the cream and milk over a low heat stirring occasionally until it almost boils Leave it aside for half an hour so that the star anise infuses the cream mixture 2 Put the egg yolks into a bowl with the remaining sugar and beat with an electric hand held beater for about 2 minutes until the mixture has thickened and is paler in colour 3 Reheat the cream until it just comes to the boil take off the heat and stir into the egg yolk mixture Return the pan to a low heat and cook stirring all the time with a wooden spoon for 8 10 minutes until the custard is thick enough to coat the back of the spoon Do not allow it boil or you will end up with scrambled eggs 4 Pour the custard into a bowl and cover with cling film Allow the custard to cool completely Remove the star anise and churn according to your ice cream maker instructions Serves 6 Niamh Mannion I m simply someone who loves cooking and experimenting with food and different ingredients From my early childhood spent in Zambia and Australia before returning home to Ireland I was fascinated with cookbooks and reading recipes I would spend many hours reading my grandmother s cookbooks and watching her preparing food in the kitchen Although I studied to become a graphic designer and spent a few years working in advertising before then becoming a civil servant the one thing I always wanted to be was a food writer sharing my enthusiasm for cooking with others but I lacked the confidence to do the thing I wanted to do most in case I failed I finally decided to take a risk and applied for MasterChef Ireland 2014 and was one of the three finalists For me food and cooking is about family friendship sharing and conviviality As a mother of three I want my children to grow up with a love and appreciation of how lucky we are to live in a country like Ireland with such great produce and so many

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