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  • Win a fantastic set of award winning Bauknecht Blackline appliances worth over €2,800 - TheTaste.ie
    indicates required Email Address First Name Last Name When was Bauknecht founded 1919 1987 1942 More on Bauknecht Events Experience Bauknecht range at the next cookery demonstration in KAL on February 19th in Dublin and February 24th in Belfast Book your place now http www bauknechtireland com blog bauknecht demonstrations Terms Conditions The promoter is KAL 4078 Kingswood Road Citywest Dublin 24 The prize must be claimed by December 18th 2015 The winner will be notified by Thetaste ie The prize is Bauknecht Blackline single oven BKBLVMS8100SW warming drawer BKWD170SW and combi microwave BKEMCHD8145SW Closing date for entries is midnight on 27th Feb 2015 Overall winner s will be announced on 28th Feb 2015 Upon submitting their entry the entrant acknowledges that their details will be used for TheTaste ezine updates and the competition promoters ezines Entrant must be over 18 years of age Employees or agents of the TheTaste any associated group companies prize sponsor and or agencies associated with this competition and their immediate families are ineligible to enter Any such entries will be invalid Entry to the competition is free No purchase is necessary The promoter is excluded from liability for any loss damage or injury which might occur to the winner arising from his or her acceptance of the prize By entering this competition you are agreeing that any submissions made become the property of TheTaste The promoter reserves the right to amend these terms and conditions These terms and conditions shall be governed by the laws of Ireland and subject to the jurisdiction of the Irish Courts Share this Twitter Facebook Email You may also like Win Afternoon Tea in The Shelbourne Hotel for 2 people in the Lord Mayors Room 31 Jan 2015 Win a 150 voucher for Chapter One Closed 15 Dec 2014

    Original URL path: http://thetaste.ie/wp/win-fantastic-set-award-winning-bauknecht-blackline-appliances-worth-e2800/ (2015-02-21)
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  • Celebrate the weekend of Love at The Merrion & Win brunch for 4 people in The Cellar Bar - TheTaste.ie
    decidedly social To Share section of the menu will fit the bill will it be the Seafood Tower groaning with fresh Irish produce Liscannor crab rock oysters McConnell s smoked salmon seabass ceviche and Dublin Bay prawns or the Italian Prosciutto platter speck parma ham bresaola and liver mortadella with Tellagio cheese and candied clementines or maybe the Whole Baked Milleens with garlic white port and thyme Even the health conscious will be happy with The Merrion Super Salad packed with goodness And don t miss the Sides and Sweet sections highlights being Orange Crumble Muffin Tops and local Featherbed Dairy Ice cream Sundaes Anything goes a pitcher of cocktails might help the decision along And all in the spirit of creativity The Cellar Bar s new flight of three Bloody Marys Traditional Smoked and Asian inspired instead of one full drink will help the stylishly un decided come to a decision Ed Cooney Executive Chef at The Merrion says A great brunch menu should be slightly decadent After a good lie in you don t want to make difficult decisions so the menu should do the work for you So order a plate of McConnell s Smoked Salmon and scrambled eggs dive into a platter artisanal Italian Prosciutto sip a glass of champagne mix a muffin with a croissant It s the best of both worlds with the best quality local ingredients Whoever said breakfast was the most important meal of the day needs to sit down in The Cellar Bar at The Merrion order a Mimosa and think a little harder About The Merrion Dublin s finest five star address The Merrion stands directly opposite Government Buildings in the heart of Dublin city centre On the doorstep is Upper Merrion Street where Government Buildings The National Gallery and The Natural History Museum are located Created from four magnificently restored grade I listed Georgian townhouses The Merrion is a short walk from the golden mile of lively pubs shops and restaurants dotted around St Stephen s Green Grafton Street is a leisurely stroll away for all the latest designer shops The Merrion is a member of The Leading Hotels of the World How to Book To book call The Merrion on 01 6030600 or email dining merrionhotel com Terms Conditions Closing date for entries is midnight on 13th Feb 2015 Overall winner s will be announced on 14th Feb 2015 You must be available on the 15th for this prize Upon submitting their entry the entrant acknowledges that their details will be used for TheTaste ezine updates and the competition promoters ezines Entrant must be over 18 years of age Employees or agents of the TheTaste any associated group companies prize sponsor and or agencies associated with this competition and their immediate families are ineligible to enter Any such entries will be invalid Entry to the competition is free No purchase is necessary The promoter is excluded from liability for any loss damage or injury which might occur to

    Original URL path: http://thetaste.ie/wp/celebrate-weekend-love-merrion-win-brunch-4-people-cellar-bar/ (2015-02-21)
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  • Tankardstown House Meath | Brabazon Restaurant | Chef Rob Krawczyk | TheTatse.ie
    an experienced charcutier so it s clear to see where his passion for food stems from A less conventional dish was the fish and chips which was expertly presented with delicate crispy batter and an oyster mayo To the side of this was a pretty little take on beetroot and goats cheese in a cornetto styled cone We both had a palate cleansing gin and cucumber amuse bouche which was perfect after the meats Next up was probably one of the most unique dishes you will come across Sea Urchin with compressed cucumber and smoked herring Very unusual presentation with great detail to make this not only taste divine but have a personal artistic touch Definitely one to try Following the arty theme another stunning plate arrived house smoked cured salmon pickled vegetables and horse radish emulsion The texture in the salmon was both smooth and refined the horse radish was the perfect accompaniment to the smokey flavour Another unusual addition to the menu was hen s egg set in sherry vinegar again tastefully presented however for me the flavours were a little too overpowering Keith however lapped up both but the apple sorbet with hundreds and thousands more than made up for this The duck dish was the stand out star among the mains hay smoked with parsnip puree white chocolate powder and burnt leek Once again the smokey flavours shone through the duck was delicately glazed and surprisingly filling for a small portion For dessert decadently rich organic chocolate bubbles with rose water and pistachio dusting and a little helping of tangy creme fraîche No surprise to learn Robert studied art before entering the food world as the presentation of all the dishes are complex and something to be admired To follow the creme fraîche theme we were also treated to a soufflé with a light and frothy exterior served with a sublime preserved blackberry sorbet We were fortunate enough to be seated with a bird eye view of the kitchen which is always a treat to see how much effort these guys put in to every dish for their diners This is an imaginative taste we would highly recommend For Bookings Call Tankardstown 041 98 24621 Email Tankardstown info tankardstown ie Tankardstown Web Site http www tankardstown ie brabazon Tankardstown on Twitter https twitter com Tankardstown Tankardstown on Facebook https www facebook com Tankardstown Share this Twitter Facebook Email Tags brabazon brabazon restaurant fine dining hotels in meath meath Restaurant restaurants in meath Rob Krawczyk slane tankerstown tankertown house You may also like Cork Craft Beer is Ireland s Favourite 9 Feb 2015 The Chophouse Review by Robert Jacob 2 Feb 2015 After a year of surveying Irish tastes Cleaver East reveals their first menu 18 Nov 2014 Follow Next story Win dinner of 2 in Pichet to celebrate Dine in Dublin Week starting Monday 23rd Feb Previous story Saba spices up Pancake Tuesday Signup to TheTaste ie Email address Search for news restaurants Recent Articles Competitions

    Original URL path: http://thetaste.ie/wp/art-meets-food-brabazon-restaurant-tankardstown-house/ (2015-02-21)
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  • Saba Pancake Tuesday Recipe | Pancake Day | TheTaste.ie
    medium high heat and add oil Once the oil has heated up add the seabass salmon and asparagus Cook until seabass and salmon are a nice golden brown colour on both sides this will take about three minutes The asparagus will also take three minutes to cook Place the rice paper into hot water for 10 seconds drain and put onto a wet tea towel Place the seabass onto the centre of the rice paper place the asparagus on top of the seabass and add the salmon Wrap the rice paper up from side to side Repeat this step to make four pancake wraps in total Place two wraps on two plates and leave to one side Bring the wok to a medium heat and add the oil and garlic stir until there s a nice aroma Add the green pepper corn and mixed peppers before stirring for 10 seconds Season with mushroom sauce sugar water and Chao Shing wine Pour on top of the seabass and salmon pancake wraps and garnish with coriander leaves Share this Twitter Facebook Email Tags pan fried seabass recipe pancake recipe pancake tuesday Restaurant in Dublin 2 Saba saba recipe Saba Restaurant You may also like Healthy is the New Sexy at 37 West 26 Jan 2015 Belonging in Dublin s Creative Quarter 18 Aug 2014 Taste of Friday at The Step House Hotel Carlow 8 Feb 2015 Follow Next story Art Meets Food at Brabazon Restaurant Tankardstown House Previous story Dublin Whiskey Festival A Week of the Strong Stuff 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

    Original URL path: http://thetaste.ie/wp/saba-spices-pancake-tuesday/ (2015-02-21)
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  • Dublin Whiskey Festival | Whiskey Event | TheTaste.ie
    be judged by Ernie Whalley of The Sunday Times Declan Byrne of the Bartender s Association of Ireland and Colin Harmon of 3fe Coffee Our ten finalists for the competition are some of the best bartenders and baristas in the city and they are DARREN GERAGHTY Candlelight Bar Dundrum MACIEL KALINSKI M O Brien Sussex Terrace SEANEEN SULLIVAN L Mulligan Grocer Stoneybatter RASHELL WINN Fumbally Cafe Clanbrassil Street ALAN MCGILLIVARY The Liquor Rooms Wellington Quay VICTOR PETRAKOV Saba Clarendon Street TOM STAFFORD The Twisted Pepper Café Middle Abbey Street ALAN MOORE Upstairs at Kinara Kitchen Ranelagh CIAN O RAGHAILLAIGH Ukiyo Exchequer Street LINDA O ROURKE House Leeson Street Dublin Whiskey Festival runs from Feb 16th to 21st in 25 venues around the city We ve also got a great promo going on with the Irish Whiskey Museum where festival wristband holders get a VIP upgrade and a booked out tasting with The Irish Whiskey Society To avail of the 30 discount at Dublin Whiskey Festival the public will have to purchase a 5 wristband from Entertainment ie or just pick one up at any one of the venues See more http www facebook com GreatIrishBeverages Share this Twitter Facebook Email Tags Candlelight bar Dublin Whiskey Festival Fumbally Cafe House Kinara Kitchen L Mulligan Grocer Saba Teelings The Liquor Rooms The Twisted Pepper Ukiyo Whiskey You may also like What makes a Great Restaurant by Nick Munier 18 Nov 2014 Afternoon Delight at The Shelbourne 26 Jan 2015 Irish Craft Beer and Cider Festival Returns 1 Sep 2014 Follow Next story Saba spices up Pancake Tuesday Previous story Eat Drink Music Art The Meeting House Review 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

    Original URL path: http://thetaste.ie/wp/dublin-whiskey-festival/ (2015-02-21)
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  • An Intimate Evening at Brookwood Dublin - TheTaste.ie
    belly was definitely a more substantial affair with a decent sized portion and a nicely cooked bit of crackling on top We ordered a couple of glasses of Samuel Billuad Chablis what a deliciously classic wine only regret driving so we didn t enjoy a bottle instead In serious need of a red meat fix we decided on a an 8oz fillet of steak with a hardy portion of colcannon on the side and the Tuna steak with a side of steamed greens to ease the guilty Christmas conscience The fillet steak was cooked to perfection this is what Brookwood pride themselves on locally sourced high quality Black Angus cuts supplied by top class Suttonian butcher Rick Higgins It was full of flavour and was beautifully tenderised The colcannon mash was creamy and a nice authentic match to the spinach and sugar snap greens The tuna steak was a mammoth portion with zesty juices and just a about left room for any dessert We shared a little sticky toffee pudding which was more than enough between two pudding was nice and light and the warm caramel gave it the little lift it needed Brookwood may not tick all the boxes but there is no doubt they have something special here and the steak is by far the stand out star This is definitely a taste we would recommend Share this Twitter Facebook Email Tags baggot street brookwood Dublin Dublin 2 Restaurant steak house You may also like Michelin Starred Chapter One Sees 40 Jump in Cash Pile 1 Sep 2014 12 Craft Beers of Christmas by IrishBeerSnob 12 Dec 2014 Craft beer of The Week Joker I P A 10 Feb 2015 Follow Next story Pea fresh herb and feta frittata by Edel Byrne Previous story Quinoa Porridge Recipe by

    Original URL path: http://thetaste.ie/wp/intimate-evening-brookwood-dublin/ (2015-02-21)
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  • Carpaccio of Venison by David Rice - TheTaste.ie
    to the pan Baste the meat in the butter and transfer the pan to the oven for 5 8 mins until the meat is cooked pink If you have a temperature probe cook the meat to 52 degrees in the centre if you like it pink or 60 degrees if you prefer it well 3 When your meat is cooked let it rest and make your dressing Place the raisins sugar star anise and vinegar into a saucepan and boil for 60 seconds then whisk in the olive oil and set aside 4 Place a pan of salted water on a high heat and bring to boil Remove all the leaves from the sprouts and cook them for 60 seconds in the water then drain and add them to the warm dressing 5 To serve slice the venison into 18 thin slices and place 3 slices on each plate in the centre Then tear some warm squash into small chinks and scatter over the meat Next drizzle the dressing over the meat followed by the chestnuts and some vegetable crisps Share this Twitter Facebook Email You may also like Photo Gallery of An Evening with Nick Munier in Dublin Wine Rooms 3 Dec 2014 Winner of the Young Chef of the Year 2014 went to Matthew Logan 24 Nov 2014 Gubbeen Chorizo Prawn Chicken Paella Recipe by Ethna Reynolds 2 Feb 2015 Follow Next story Quinoa Porridge Recipe by Edel Byrne Previous story New Year New You by Nick Munier 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

    Original URL path: http://thetaste.ie/wp/carpaccio-venison-david-rice/ (2015-02-21)
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  • The French Connection at La Mere Zou | Restaurant Review
    chive butter Lyonnaise potatoes A beautiful lean piece of venison with punchy red cabbage which added to the richness of the meat I must find out David s secret of making parsnips taste this good We couldn t pass up the opportunity of having the ray wing a rare choice on most menus these days The anchovy and chive butter gave this dish an upmarket feel and was a surprise highlight of the evening Finally 2 really special sweet treats we opted for the Hazelnut parfait poached pear caramelized hazelnuts red wine sauce and Warm Belgian Waffle sauteed apple cinnamon toffee sauce desserts The waffle was a nice little take on an apple cinnamon dessert but the hazelnut parfait was exceptional and had such a beautiful texture against the delicately poached pear The presentation of this dish was so pretty it was almost too good to eat almost Sometimes photos of food on the internet don t always taste as good as they look with la mére Zou their Head Chef has a unique sense of flavours with a beautiful french connection not one dish was a let down and with excellent friendly service from Gosia We would have been happy to stay here for another 3 courses This is one french taste we would highly recommend La Mère Zou French Restaurant 22 St Stephen s Green Dublin 2 Email info Lamerezou ie Call 661 6669 Lunch Mon Sat 12 To 2 30 pm Dinner Mon Sat From 5 30 pm Closed Sun And Bank Holidays Share this Twitter Facebook Email Tags Dublin 2 French Restaurant Head Chef David O Byrne La Mere Zou Restaurant Review Restaurants near Stephens Green You may also like In praise of Italian whites 15 Sep 2014 Afternoon Delight at The Shelbourne 26 Jan 2015

    Original URL path: http://thetaste.ie/wp/french-connection-la-mere-zou/ (2015-02-21)
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