Cauliflower, apple, almond, leek ash

Cauliflower, apple, almond, leek ash
I’d heard for years how good roasted cauliflower was but it was only very recently when I cooked a recipe from Yottam Ottolenghi’s Jerusalem cookbook that I actually got to try it. I’d no reason to doubt people’s recommendations but I was still surprised at just how fantastic it tasted and the following dish is ...

Cleaver East

I guess I’m a bit late with this one given everyone was reviewing here three months ago but it can be good to check a place out once the hype has died down and see if they’ve remained consistent. Anyway, for the very few who don’t already know Cleaver East is one of the growing ...

Pitt Bros

In Dublin we’re always a few steps behind London (who, in turn, are generally only aping New York) when it comes to food trends so right on cue, 2012’s most popular ones, American barbeque and upmarket fast food for those not paying attention, have been appearing over the past year. Of course, there’s something dreadfully ...

Boneless Beef Stock…In A Pressure Cooker 2

Making stock is supposed to save you money but unfortunately the way I do it means it doesn’t quite work out that way. The main reason for this is a stock made purely from bones, while producing a gelatin rich liquid, just doesn’t taste very good: there has to be some meat in there otherwise ...

Salamanca

Salamanca is a Dublin stalwart and although I’ve been a few times, it’s at least three or four years since I last ate there. This time my sister wanted to organise a family dinner to celebrate her graduation so we made a reservation for the nine of us. The Suffolk Street location is very central, ...

Wild mushrooms, pumpkin, parsnip, shallot, chestnut, walnut, brown butter

If I didn’t know any better, this could be considered quite a lazy vegetarian dish, lots of dairy, which on an animal cruelty view can often be little better than eating meat, and a big pile of wild mushrooms is hardly the most inventive of combinations. But actually I started the recipe with the idea ...

Autumn Quinoa Salad

Autumn Quinoa Salad
Ever since I tried the amazing heritage tomatoes from Jenny McNally’s stall in the Temple Bar Farmer’s Market I’ve been trying to think of a recipe worthy of blogging about. Unfortunately these tomatoes are so good all I’ve been doing is eating them with a bit of Maldon salt or maybe as part of a ...

Rock Lobster

Over the past year I’ve become quite reticent to buy restaurant vouchers from sites like Groupon and the various copycats it has inspired. This is mainly due to a few bad experiences where we felt we received substandard service because we weren’t paying full price. I won’t name names because we didn’t make more of ...

Grouse, corn, girolles, onion, blackberry, foie gras

Grouse, corn, girolles, onion, blackberry, foie gras
Grouse season starts on 12 August but I’ve never seen them in butchers that early; apparently the younger birds have a less strident flavour than ones you get later on and if you find meat with a strong gamey flavour off-putting then grouse will probably be a bit too much. It’s probably the reason why ...

Pichet

For some reason I still think of Pichet as a ‘new’ restaurant even though it’s been around for over four years now. We went quite a bit when they first opened but then came the infamous ban on children under the age of two after 6pm. Now, I would never think of bringing a small ...