2008-01-01  More>>

2008-01-01 I asked Aidan for a recipe that reflected his food philosophy and he replied: ‘This is my favourite type of cooking – deeply satisfying, easy and with very little washing up. Saturday afternoons seem to be the only time we eat at home these days. We have the morning off, we get the papers – head straight to the food supplement, then cook and eat in silence thinking about the night ahead. If we're lucky we get a snooze, shower and head into work. The wonderful thing is that this dish couldn't be easier. Really it should be cooked in the oven after being brought up to a simmer but I appreciate not all ovens will take this large a pan so I've given both options.' More>>

2008-01-01 This recipe from Nick is a good example of what he does – it's a dish that makes use of good, local ingredients to produce something tasty without enormous effort.

Nick's Warehouse, 35-36 Hill Street, Belfast. Tel 028 9043 9690 (dial prefix 048 from RoI)
 More>>

2008-01-01 Below is a recipe from the Languedoc Wine & Dine evening, which I enjoyed a lot.  More>>

2008-01-01 Pollo alla Valdostana con insalata di fagioli e pesto
(Val d'Aosta chicken with a bean salad and pesto)

I've had some remarkable meals cooked by Roberto, he's a stickler for quality ingredients and for attention to detail in his cooking. This recipe, from Italy's furthest Northwest, is not very far from his own native Ligurian coast. Obviously coming from there he was going to include pesto, but do try to get basil that isn't hot-house grown, it tends to be flavourless.

wine suggestions:
white: Pigato Calvini from Liguria or Alhambra Spadafora from Sicily

red: Barbera Veglio from Piemonte or Raboso Cescon from Veneto

La Dolce Vita, Main Street, Wexford. Tel. 053 70806  More>>

2008-01-01 There's a Mediterranean feel to Cookes, and this recipe – a fish stew from Catalonia – is an example of the kind of dishes you can find on the menu. More>>

2008-01-01 This recipe reflects the simplicity of many of his main course dishes, but it's full of rich flavours that are easy to reproduce. John says, ‘The ingredients are typically Irish and therefore easy to come by, and I believe even the most incompetent cook could reproduce this dish.' That's encouraging, isn't it?

Rathsallagh House, Dunlavin, Co. Wicklow. Tel. 045 403 112
 More>>

2008-01-01 This recipe was the first dish on his menu as Head Chef in 1997 at Deanes Restaurant and it started a fashion in Belfast for comfort food in winter.1 Roll up the Pork Belly which has been seasoned using the Five Spice and tie with string. My tip is to get your local butcher to do this for you.

The Nuremore Hotel, Carrickmacross, Co. Monaghan. Tel. 042 966 1438
 More>>

2008-01-01 This recipe of tortellini au gratin is one of the most tasty dishes in Emilia. It is so filling it can be used as a one-course meal. The cooking of the Emilia does tend to use butter and cream fairly liberally, a habit that has led to Bologna being known in Italy as ‘The Fat'. Roberto lives in Ireland now, cooking during the day at Janet's Coffee House in Dun Laoghaire.

Janet's Coffee House and Deli, Upper Georges Street, Dun Laoghaire. Tel. 01 663 6871
 More>>

2008-01-01 This recipe is a good example of his work – seemingly simple, but using the best ingredients.

Peploes, 16, St. Stephen's Green, Dublin 2. Tel. 01 676 3144
 More>>

2008-01-01 I asked him what he most wants to accomplish in One Pico. ‘My specific goal is to continue to raise the quality and consistency of the food, which is heavily based on seasonality and the freshness of ingredients. The kitchen staff are diligent, focused and professional and I hope this will show through in our food. More importantly I hope that the genuine love and respect for the produce is visible, as that is what we are truly trying to showcase.'

I thought this dish was a winner, it's not too hard to do and its tastes terrific.
 More>>

2008-01-01 Jean-Michels signature dish is his medallions of matured Irish beef on white truffle mash with buttered swede & red wine jus, but we've chosen this recipe as the ingredients are more readily available. More>>

2008-01-01 This recipe reflects the maritime influence of Brittany, Erics roots. More>>

2008-01-01 This recipe is a good example of what her kitchen produces, it's unfussy, tasty and uses organic beef.

Ely Winebar, 22 Ely Place, Dublin 2.
 More>>

2008-01-01 In this recipe Simon takes us through one of Eatzen's signature dishes, the Mango Duck. Not difficult, but very tasty

Eatzen, Town Centre, Ashbourne, Co. Meath. Tel: 01 835 2110
 More>>

2008-01-01 Radisson SAS St. Helen's Hotel,
Stillorgan,
Co. Dublin
Tel: 01-2186000
 More>>

2008-01-01 Druid's Glen occassionally run an Italian evening called ‘ A taste of Venice', which I enjoyed recently. Johnathan is committed to finding high quality and fresh ingredients, leading to his dictum ‘If the food does not have flavour raw it will not taste any better cooked.' I particularly liked the antipasti that night, which included some unusual dishes, so here are Johnathan's suggestions to get your Italian night started with flair. More>>

2008-01-01  More>>

2008-01-01 I've picked just three of her Meze recipes to fit this page, but these should give you an idea of what was on offer. More>>

2008-01-01 This dish with pork fillet is one of his signature dishes – it looks great on a plate, tastes good and is fairly easy to prepare.  More>>