Ever since reading Harold McGee’s article about a simple method for making incredibly clear consommés I’ve been wanting to try it but it’s only in the past few weeks that I’ve got a chance to do so. I say the last few weeks because I’ve done quite a few experiments over the course of the ...
There’s a supposedly unbreakable rule in Italian cooking that says you are never meant to mix seafood and parmesan although like many of these things it appears to be entirely arbitrary; I read an article about this by Heston Blumenthal years ago but only recently did I look more closely behind the science of why ...
We have been trying to get to Coppinger Row for several months now and it isn’t made any easier by their no reservation policy but finally on our fourth attempt we managed to grab a table late on a Sunday evening (they serve up until 9pm). I’ve been a big fan of the head chef ...
There’s been a lot of hype around Gregans Castle and head chef Mickael Viljanen and that will probably only increase now he has won the Best Chef in Ireland award at the Irish Restaurant Awards a few weeks ago. Myself and my wife recently made the trip down to Ballyvaughan after booking into the hotel ...
