Terre Madre 2

I’ve been looking forward to trying Terre Madre having heard so many good things about it but it’s taken me far too long to actually get around to eating there. Luckily, I’d a day off work after the Bank Holiday in August so I took my chance and it was worth the wait. The restaurant ...

Bon Appetit 8

We’ve wanted to try Bon Appetit for a good while now and when I saw a voucher for €60 (at half price) on one of the groupon sites I decided to buy it and make a booking. We took a reservation at 9 o’clock on a Friday night and got the Dart out to Malahide ...

Quinoa, Courgettes, Broad Beans, Black Beans, Pine Nuts, Herbs, Flowers, Sumac 2

Quinoa, Courgettes, Broad Beans, Black Beans, Pine Nuts, Herbs, Flowers, Sumac
This recipe is one big homage to the cooking of one of my favourite chefs Yottam Ottolenghi and I hope it doesn’t seem too derivative. We do a vegetarian week every month and that basically entails cooking nothing but dishes from his Plenty cookbook so I took inspiration from a few of the recipes in ...

Fettucine, Courgette, Hazelnut, Broad Beans, Mint 2

Fettucine, Courgette, Hazelnut, Broad Beans, Mint
I had originally bought the ingredients for this Yottam Ottolenghi recipe but some leftover fresh pasta that had to be used up meant a change of plan and some improvisation. Unfortunately, the fresh hazelnuts called for in the original are very hard to come by so I had to make do with some normal ones ...

Asparagus And Oat Soup, Egg Yolk, Burnt Onion

Asparagus And Oat Soup, Egg Yolk, Burnt Onion
Marks & Spencers still have some English asparagus left on their shelves so I decided to try to make the most of it before it’s finally gone. Generally at this time of year when the season is technically over the quality is not great and the best option is to make soup; in any case, ...

Basil And Pine Nut ‘Risotto’

Basil And Pine Nut ‘Risotto’
I normally hate seeing things listed on a menu with inverted commas but I can’t really think of another title without it sounding even more wanky, e.g., ‘deconstructed pesto’ so it’ll have to do. Nomenclature aside, it’s another recipe inspired by Modernist Cuisine where you make risotto-like dishes from grains other than rice or in ...

The Greenhouse

Ever since it was announced that Mickael Viljanen would be moving to Dublin to cook in The Greenhouse I’ve really been looking forward to eating his food again; the meal I’d had in his previous restaurant, Gregans, was outstanding and given the reviews I’d been reading of the new venture, I didn’t expect to be ...

Red Gurnard, Tarragon, Celery, Broad Beans, Samphire, Cucumber, Butter 3

Red Gurnard, Tarragon, Celery, Broad Beans, Samphire, Cucumber, Butter
The whole point of this recipe was to keep things as light and fresh as possible: I picked lots of cooling and refreshing ingredients and tried to find novel ways of processing and presenting them. And to do this I revisited some modernist techniques I’ve used previously and a new one I’d been looking to ...

The French Table, Limerick

French influences on the food served here in Ireland are pretty pervasive but it’s actually surprising how few restaurants are actually serving French cuisine as opposed to just using the techniques pioneered there. I can only think of three (L’Gueuleton, Chez Max, Les Frères Jacques) in Dublin so I was looking forward to dining somewhere ...

Brasserie One, Limerick

On our recent trip to Limerick we stayed in the fabulous No. 1 Pery Square Hotel and one of the deciding factors for staying there was that we’d heard good things about their restaurant, Brasserie One. We booked in for an early dinner at half six because we had our ten-month old son with us ...