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  • Spend a Special Easter at The Dylan - TheTaste.ie
    afternoon tea is 40 per person and can be enjoyed from Saturday 28th March until Sunday 12th April from 12noon until 5pm every day Pre booking is required For those looking for an extra special Easter experience why not book in for an unforgettable city break at Dublin s leading five star boutique hotel Dylan The package includes an overnight stay in one of Dylan s beautifully styled rooms chocolate martini cocktails on arrival and a luxury box of Cocoa Atelier chocolates Wrap up the getaway with a complimentary full Irish breakfast at Tavern crafted by Dylan s executive head chef Mark Bodie Dylan s luxurious Easter package starts from 179 00 and is available from 28th March until 12th of April For a truly sweet treat combine Dylan s Easter package stay with a chocolate Easter afternoon tea for just 40 00 per person For more information contact reservations dylan ie or log onto www dylan ie follow Dylan on Twitter at DylanHotel or find Dylan on Facebook http www facebook com dylanhotel Share this Twitter Facebook Email Tags Afternoon Tea Easter Special Offer The Dylan Hotel You may also like The New Age of Irish Chefs Watch out Boys Girl Power is back by Robert Jacob 2 Feb 2015 Winning traditions in Rasam 18 Oct 2014 Festive Wilde Westbury Review 25 Nov 2014 Follow Next story Taste of Friday at The Step House Hotel Carlow Previous story Hazelnut and Chocolate Shortbread Sandwiches Recipe by Bridget Harney 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

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  • Hazelnut and Chocolate Shortbread Sandwiches Recipe by Bridget Harney - TheTaste.ie
    to butter to melt or the gluten to develop in the flour The opposite of kneading bread 7 Chill the dough in the fridge for 30 minutes Now is a good time to make the chocolate ganache filling if you plan to sandwich them together Chocolate Ganache Ingredients 250ml cream 250 grams dark chocolate between 60 and 80 cocoa solids depending on your preference 1 tablespoon of brown sugar optional Pinch of cinnamon optional 1 2 tablespoons frangelico dark rum or cherry brandy optional 25 grams chopped roasted hazelnuts for decoration optional Making the ganache 1 Break the chocolate into pieces and place in a heat proof bowl 2 Heat the cream and brown sugar if using in a saucepan until bubbling around the edges 3 Pour over the chocolate submerging all the chocolate in the cream 4 Leave to sit for 4 5 minutes 5 Stir the mixture starting in a small circle in the centre Keep stirring until you can see a small area of dark glossy mix then gradually stir in bigger and bigger circles until it is all smooth 6 Add the cinnamon and liqueur if using 7 Allow to cool down for 15 20 before placing in the fridge for 30 40 minutes to cool down and firm up Shaping and baking the dough 1 Preheat oven to 170 ºC Gas Mark 3 340 ºF 2 Roll out the dough between two pieces of greaseproof paper to about 1 cm thick You can use a rolling pin glass or glass bottle for this job It is easiest to do this between parchment for a few reasons It means that you don t have to add lots of additional flour to the dough and it also makes it a less messy job However you can of course roll it out on a floured surface 3 Take off the top piece of greaseproof paper and cut out biscuits using cutters glass or egg cup depending on what size and shape you like 4 Pull away the dough from between the cut out shapes and use a knife to transfer the biscuits to an unlined ungreased baking tray Reroll the remaining dough again and continue to cut out shapes 5 Bake for 8 12 minutes depending on the size of the biscuits They should have a matt finish be slightly firmer and slightly darker around the edges when baked 6 Leave to cool for 4 5 minutes as they still will be very soft from the heat of the oven Use a knife to lift onto a plate or cooling rack to cool They can be eaten just like this or filled and enjoyed as below Filling the biscuits 1 Pair up the biscuits getting biscuits that are as close in size as possible together 2 Pipe using a star shaped nozzle or use a knife to spread the ganache on the underside of the cooled biscuit and then sandwich the other biscuit on top 3 Dip the

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  • Food Archives - TheTaste.ie
    wonder This dish could easily also be a main Food News Recipes Small Bites 6 Jan 2015 Poached Gambas Recipe by Conor Dempsey Head Chef Amuse Restaurant in Dublin 2 Lightly Poached Gambas Lardo di Colonnata Apple Avruga Caviar Ponzu Sauce For 4 people 8 Large Gambas Whole 8 Slices Lardo di Colonnata 2 Granny Smith Apples 4 Teaspoons Avruga Cavia Ponzu Sauce Dashi Food Recipes Small Bites 3 Jan 2015 Clementine Posset with Cranberry Compote Recipe by Niamh Mannion Clementine Posset with Cranberry Compote Recipe This is a great seasonal dessert and is something a little different to try It is also looks beautiful tastes wonderful and is incredibly easy to make Clementines Food Recipes Small Bites 3 Jan 2015 Pea fresh herb and feta frittata by Edel Byrne Pea fresh herb and feta frittata This recipe is perfect for a light lunch or snack and is delicious served with a cherry tomato and onion salad or roasted baby potatoes Ingredients 8 Food News Small Bites 3 Jan 2015 Quinoa Porridge Recipe by Edel Byrne Quinoa porridge is a very simple and speedy recipe for busy mornings and a lighter alternative to traditional porridge the perfect recipe for January It can be made using cow s milk or your preferred Food Recipes Small Bites 2 Jan 2015 Carpaccio of Venison by David Rice Carpaccio of Venison with roasted squash sprout leaves shaved chestnuts and a raisin dressing Serves 6 as a starter Ingredients 1 butternut squash skin on deseeded and cut into 8 wedges ½ tsp ground Food News Recipes Small Bites 3 Nov 2014 Lobster Burger Avocado Mousse by Peter Clifford This is nice with a fresh salad but to really do it justice it is best served with lovely homemade Chips and chilled dry white wine This

    Original URL path: http://thetaste.ie/wp/category/irish-food-reviews/ (2015-02-21)
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  • Recipes Archives - TheTaste.ie
    This dish could easily also be a main Food News Recipes Small Bites 6 Jan 2015 Poached Gambas Recipe by Conor Dempsey Head Chef Amuse Restaurant in Dublin 2 Lightly Poached Gambas Lardo di Colonnata Apple Avruga Caviar Ponzu Sauce For 4 people 8 Large Gambas Whole 8 Slices Lardo di Colonnata 2 Granny Smith Apples 4 Teaspoons Avruga Cavia Ponzu Sauce Dashi Food Recipes Small Bites 3 Jan 2015 Clementine Posset with Cranberry Compote Recipe by Niamh Mannion Clementine Posset with Cranberry Compote Recipe This is a great seasonal dessert and is something a little different to try It is also looks beautiful tastes wonderful and is incredibly easy to make Clementines Food Recipes Small Bites 3 Jan 2015 Pea fresh herb and feta frittata by Edel Byrne Pea fresh herb and feta frittata This recipe is perfect for a light lunch or snack and is delicious served with a cherry tomato and onion salad or roasted baby potatoes Ingredients 8 Food Recipes Small Bites 2 Jan 2015 Carpaccio of Venison by David Rice Carpaccio of Venison with roasted squash sprout leaves shaved chestnuts and a raisin dressing Serves 6 as a starter Ingredients 1 butternut squash skin on deseeded and cut into 8 wedges ½ tsp ground Food News Recipes Small Bites 3 Nov 2014 Lobster Burger Avocado Mousse by Peter Clifford This is nice with a fresh salad but to really do it justice it is best served with lovely homemade Chips and chilled dry white wine This is one of my simpler recipes and News Recipes Small Bites 23 Oct 2014 Wild Halibut Recipe by Chef James Doyle Brasserie Le Pont a very popular French restaurant is located at the gateway to the Georgian mile where Fitzwilliam Place meets Leeson Street and is home for Head

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  • Dine in Dublin Returns - TheTaste.ie
    Awarded Best Wine Experience in Ireland 2014 by Food Wine Magazine and Best Wine Bar in Ireland 2015 by The Sunday Business Post Ely offers the pinnacle of wine expertise in Dublin s fair city and promises to wow with interesting evening of insiders tips and tastings Ely sets out to showcase the very best wines on offer with a wine bar boasting a menu of over 400 wines Grape enthusiasts will adore this fun friendly and informative evening whilst soaking up inside knowledge in a relaxed and social setting The event will be topped off with Ely s delicious bites on the night including mouth watering cured meat Irish continental cheese pickles olives and freshly baked and homemade breads Priced as just 35pp there are limited spaces available for this incredible Dine in Dublin Festival 2015 event For booking and more information please visit dineindublin ie festival events We are promised there will be something for every foodie out there With Dine in Dublin festival specials available at Dublin s most famed restaurants the 2015 line up includes Dublin hot spots Pichet San Lorenzo s Saba The Church Fallon Byrne Fade St Social Opium Le Bon Crubeen and Drury Buildings to name but a few For more information and the latest news including confirmed restaurants activities and booking information visit http www dineindublin ie Share this Twitter Facebook Email You may also like Fade Street Social Restaurant 20 Aug 2014 Sushi a newfound love 2 Sep 2014 Winner of the Young Chef of the Year 2014 went to Matthew Logan 24 Nov 2014 Follow Next story Hazelnut and Chocolate Shortbread Sandwiches Recipe by Bridget Harney Previous story Be first to see Avenue by Nick Munier register your table now Signup to TheTaste ie Email address Search for news restaurants

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  • Drury Buildings - Castello Banfi Wine Dinner - TheTaste.ie
    be special guest Fiona Beckett of www matchingfoodandwine com who will be on hand to answer diners food and wine matching dilemmas Fiona is one of the UK s leading experts in food and wine pairings She is author of 23 books on food and wine and writes for many leading newspapers and magazines in UK Those looking to attend should contact reservations drurybuildings com or call Helen on 01 9602095 The price is 60 per person which includes the full menu with matching wines for each course Share this Twitter Facebook Email You may also like Samphire food survives rocky storms 12 Jan 2015 Afternoon Delight at The Shelbourne 26 Jan 2015 Craft beer of The Week Joker I P A 10 Feb 2015 Follow Next story TheTaste on Newstalk The Pat Kenny Show Every Monday at 11 30 Previous story Win A journey of taste A journey of love in My Thai Restaurant 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 culture Our mission is find all of Ireland s top foodie hotspots and share our journey with you We will bring the latest news reviews offers competitions to you on a weekly basis If you love good food experiences then TheTaste ie is the place for you Keith Mahon TheTaste CEO Want to work with us Find out what services can we provide for Restaurants

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  • Irish Restaurant News | News on Irelands Dining Out Scene
    3 Jan 2015 Pea fresh herb and feta frittata by Edel Byrne Pea fresh herb and feta frittata This recipe is perfect for a light lunch or snack and is delicious served with a cherry tomato and onion salad or roasted baby potatoes Ingredients 8 News Reviews 3 Jan 2015 An Intimate Evening at Brookwood Dublin After a busy Christmas and sick of Turkey and ham we decided to try out Brookwood on Baggot St Being a Monday night we weren t expecting an amazing atmosphere although you are without doubt Food News Small Bites 3 Jan 2015 Quinoa Porridge Recipe by Edel Byrne Quinoa porridge is a very simple and speedy recipe for busy mornings and a lighter alternative to traditional porridge the perfect recipe for January It can be made using cow s milk or your preferred Food Recipes Small Bites 2 Jan 2015 Carpaccio of Venison by David Rice Carpaccio of Venison with roasted squash sprout leaves shaved chestnuts and a raisin dressing Serves 6 as a starter Ingredients 1 butternut squash skin on deseeded and cut into 8 wedges ½ tsp ground Features News 2 Jan 2015 New Year New You by Nick Munier So we ve toasted to good health exceeded our calorific content by about 150 excessed in all the pleasantries known to man including enough grape filled glasses to fulfil our obligatory 5 a day News Reviews 27 Dec 2014 The French Connection at la mére Zou These days photos of food on twitter can be a powerful form of advertising helping restaurateurs draw new customers in after seeing regular updates of tempting dishes from Head Chef David O Byrne Daveyobyrne we decided Features News 27 Dec 2014 In the King s Kitchen by Robert Jacob Considered by many to be one of the greatest chef Ross lewis s Michelin Star Restaurant Chapter One is without doubt regarded as the best in Ireland Waiting for Ross at the Chef s table overlooking Features News 23 Dec 2014 Santa s Favourite Tipple by Robert Jacob Embrace the festive season this year in style celebrate Christmas 2014 with panache There is the traditional that requires the little black dress three rows of pearls fresh holly and the heavy spiced Craft Beer Drinks News Small Bites 12 Dec 2014 12 Craft Beers of Christmas by IrishBeerSnob Christmas a most magical and wonderful time of the year when you will undoubtedly eat too much drink too much and watch way too much Christmas TV It is also winter time with News Small Bites 8 Dec 2014 Javanese Short rib of beef from Kevin O Toole of Chameleon Restaurant For the Curry paste 2 tbsp of coriander seeds 2 tsp cumin seeds 6 cloves 1tsp nutmeg 1 tsp of turmeric 5 red chillies 4 green News Reviews 5 Dec 2014 The Ice House A Nordic Gem in Ballina Based in the heart Ballina sitting on the river Moy the Ice House has a nordic feel surrounded by the

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  • Irish Restaurant News | News on Irelands Dining Out Scene
    Matthew Logan from Chapter One restaurant This year s Euro Toques Young Chef final took place last night in an unusual venue the Marketplace on Capel Street Events News Small Bites 19 Nov 2014 Rock Lobster at Harvey Nichols First Birthday Rock Lobster at Harvey Nichols celebrated its first birthday with a cocktail and canapés reception for invited guests who also made the most of the discounts on offer at the Dundrum Town Centre Shop and Rock night Craft Beer Drinks News Whiskey 18 Nov 2014 A Union Made in Heaven Jameson Caskmates where Jameson Whiskey meets Irish Craft Stout by Robert Jacob Jameson and craft Irish stout are no strangers behind the bar but for the first time ever they ve swapped casks to create Jameson Caskmates created exclusively by the Midleton Distillery in collaboration with the Features News 18 Nov 2014 What makes a Great Restaurant by Nick Munier Picture the scene soft lit mood lighting a bustling atmospheric ambiance an aroma of tantalising flavours that evoke the senses an array of beautiful smiling faces greeting you with a warmth and familiarity News Small Bites 18 Nov 2014 Achill Mountain Lamb Launches Flavours of Achill Island Just in time for Christmas and close of the Mountain Lamb season the Calvey family that brings us Achill Mountain Lamb has brought together the best of what Achill Island has to offer Mountain Features News 18 Nov 2014 After a year of surveying Irish tastes Cleaver East reveals their first menu One year on after opening up in a blaze of publicity Cleaver East is ready to reveals it s first dinner menu The menu has been inspired by understanding people s dining habits over the past News Small Bites 3 Nov 2014 Liquorice Poached Pears with Blackberries Star Anise Ice Cream by Niamh Mannion All too often pears are only available to buy when under ripe and can take an age to come to an edible stage How disappointing it is to bite into a pear that is hard Food News Recipes Small Bites 3 Nov 2014 Lobster Burger Avocado Mousse by Peter Clifford This is nice with a fresh salad but to really do it justice it is best served with lovely homemade Chips and chilled dry white wine This is one of my simpler recipes and Craft Beer News 3 Nov 2014 Growlers by IrishBeerSnob What sums up to me the Craft Beer Revolution in this country is the choice and range of craft beers available to people both in growing numbers of bars but in an ever increasing Features News Whiskey 3 Nov 2014 The New Age of Irish Whiskey by Robert Jacob With four of the largest spirits companies in the world now selling Irish Whiskey and many new distilleries coming on stream the Irish Whiskey Industry is at the beginning of a new Golden age News Wine 30 Oct 2014 Warming Winter Wines by Richie Magnier There s no escaping it it s definitely winter

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