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

2008-01-01 I asked Rory for his signature dish, and this one is his favourite, because he says, it's ‘simple to make and always a winner.'  More>>

2008-01-01 I think his recipe for zander is terrific, it has a great mix of flavours and makes a fine dish.

Alex, The Conrad Hotel, Earlsfort Terrace, Dublin 2. Tel. 01 602 8900
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2008-01-01 My meal in Number Ten got off to a great start with an amuse bouche, a little taster dish that got the gastric juices flowing and the appetite stimulated. This is the recipe for that amuse bouche, but you can use this buttery brioche dough as a base for savarins and savoury dishes as well.

Stephen McAllister's Number Ten, 9-10 Lower Fitzwilliam Street, Dublin 2 Tel. 01 6761367
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2008-01-01 This is one of Stefania's dishes that reflects the strong flavours and earthy wholesomeness of Southern Italian food. More>>

2008-01-01 I loved this dish, you can serve it in a demi-tasse, but you could easily eat a big bowlful. More>>

2008-01-01 I ate in ‘Fish' a few weeks ago and I really enjoyed his starter, tartar of bluefin tuna, which was presented encased in chicory leaves. It looked beautiful and had a crispness of flavour that I liked. More>>

2008-01-01 coquelet is a smaller breed of chicken, very subtle in flavour and texture More>>

2008-01-01 This recipe is a good example of his use of flavours and spices.

Jaipur, 41-46 Sth. Great Georges Street, Dublin 2.
Tel. 01 677 0999
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2008-01-01 This dish of duck foie gras is very much one of Pearl's signature dishes.

Pearl Brasserie, 20 Merrion Street Upper, Dublin 2.

Telephone: 01 661 3572
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2008-01-01 I liked this unusual recipe, which well repays the effort of preparation.

Irish fillet of beef gateaux with flavoured aubergine, beef tomato and mushroom duxelle, served with a red wine and coriander reduction.
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2008-01-01 On the night we went to ‘Clipper', Walter Zoppi had a special of seafood ravioli, which he encouraged us to eat. I'm glad he did, because the ravioli were not only delicious, but they looked wonderful on the plate; a mix of black and white squares covered with the seafood sauce. If you want to do this properly, you'll need to make the ravioli yourself, which isn't hard, just time consuming. More>>

2008-01-01 This seared tuna, a super starter, is a recipe in one of Derry's many cookbooks, called ‘Not Just a Cookbook' which is available from l'Ecrivain Restaurant, 109A Lower Baggot Street, Dublin 2, (01) 6611919  More>>