I’m not going to preach about animal welfare. There have been so many articles written about fried chicken down through the years that include a piece about it. I figure those of you reading these articles care as much about food…
As I have spoken about here in the past, I have a deep affection for Asian flavours. Teriyaki is a supremely classic dish and deservedly so. Salty and umami from soy, sweet from sugar, rich from mirin, and balanced acidity…
You can use any cut of braising beef that you wish to in this recipe, such as oxtail, which I’ve used with excellent success in the past. I’ve used beef shin on the bone here, which is essentially the shank…
First introduced by James Pimm in 1823 this is a gin based drink that became known as the Pimm’s No.1 cup in the bottle that we are most familiar with today. Interestingly, down through the decades different Pimm’s “numbers” have…
If you’re anything like me sometimes the idea of a salad just doesn’t feel like a meal. Perhaps it’s the often lack of a carbohydrate that perpetuates this feeling or the far too often chicken Caesar everything that appears at…
In a continuation from my previous post on Aldi’s summer wine portfolio I’m moving on to whites and my favourite, reds. In terms of white wines, as with others there is an extensive range and something to suit all tastes…
Aldi Ireland recently launched their summer wine portfolio and in doing so continue to cement their reputation for delivering exceptional wines of superb value. Their entire portfolio was available for tasting including some outstanding wines recently added to their range….
I think anything custard based has to be my downfall. Oh, and crisps. And wine. And… well there are many things that constitute my culinary weaknesses but there is something incredibly luxurious, comforting and luscious about a crisp pastry tart…
One drink that has become hugely popular over the recent past is the Negroni, a wonderful combination of gin, Campari, and sweet red vermouth. However I’m going to continue with a bourbon based cocktail. This is essentially a take on…
If you’re lucky enough to get a second chance don’t waste it I don’t know if this quote applies more to me, or Aniar. In the restaurant industry second chances don’t come around too often. It’s standards of meticulous consistency…
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