tag:blogger.com,1999:blog-47223428133762941212024-03-13T07:49:59.369-07:00Jacob's CrackersFrom High Fashion to Fine DiningAnonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.comBlogger144125tag:blogger.com,1999:blog-4722342813376294121.post-7318245117842682972015-11-18T06:40:00.001-08:002015-11-18T06:43:25.258-08:00New WebsiteThank you for viewing the Jacob's Crackers Blog. In November 2015 we moved to a new website so we can provide our readers with more reviews, recipes, competitions and travel pieces.<br />
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<br />Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-64103609983417252572015-09-06T07:53:00.001-07:002015-09-06T07:53:39.564-07:00WIN TWO TICKETS TO A ONE DAY WILD FOODS MASTERCLASS AT BROOKLODGE & MACREDDIN VILLAGE <b>WILD FOODS MASTERCLASS AT BROOKLODGE & MACREDDIN VILLAGE</b><br />
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Set in the rolling hills of Co. Wicklow, the Award winning <b>BrookLodge & Macreddin</b><br />
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Village invites you on a road of discovery, exploring and learning all about Wild foods.<br />
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Based around foraging, cooking and preserving wild foods that grow in abundance<br />
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around us, the MasterClass with The Chefs of <b><i>The Strawberry Tree Restaurant</i></b> and<br />
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<b><i>Evan Doyle</i></b>, coauthor of the bestselling '<b><i>Wild Food'</i></b> book will cover identification as well<br />
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as instruction on how to gather, cook and preserve foods using traditional methods such<br />
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as sugar, oil, drying, vinegars and alcohol.<br />
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Participants will receive a welcome tour of Macreddin Village including The Kitchens and<br />
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The Wild Foods Pantry, followed by in depth tuition taking them through a full calendar of<br />
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natural Wild Foods that are available along 327,000km of our Irish Hedgerows.<br />
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After enjoying lunch in The Waterside Lounge, participants will be brought outdoors with<br />
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The Strawberry Tree’s Wild Food Forager to do some gentle foraging around Macreddin<br />
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Village.<br />
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The Strawberry Tree Restaurant at The BrookLodge is Ireland’s Only Certified Organic<br />
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and Wild Restaurant offering a daily changing menu that reflects the seasons and<br />
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featuring the freshest organic and wild foods, many grown to order on nearby organic<br />
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farms, or foraged by their own chefs and full time wild food forager, along the lanes and<br />
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in the fields and woods surrounding Macreddin. Winner of Best Restaurant in Leinster at<br />
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the recent 2015 Food & Wine Awards.<br />
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The Wild Foods MasterClass including a two course lunch is a steal at €95pp<br />
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This one day Course includes: Tour, Tea or Coffee with Macreddin’s homemade biscuits,<br />
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Tuition, Master Class & 2 Course Lunch.<br />
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Reserve your Wild Foods MasterClass Course by contacting <b>BrookLodge & Macreddin</b><br />
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<b>Village on 0402 36444 or email reservations@brooklodge.com for dates available .</b><br />
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In addition, those attending the Wild Food MasterClass, who wish to enjoy an overnight<br />
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stay at BrookLodge will be offered a special B&B rate.<br />
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<b>COMPETITION:</b><br />
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<b>To win 2 tickets for The Wild Food MasterClass on the 15th of september 2015, Please</b><br />
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<b>follow @jacobscrackers9 on Twitter and tweet Wild Foods MasterClass @Macreddin </b><br />
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<b>or</b><br />
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<b>Answer this simple question</b><br />
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<li><b>Evan Doyle is the author of which best selling book ?</b></li>
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<b>Send your answers to jacobscrackers9@gmail.com</b><br />
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<b>A lucky winner will be picked on Sunday 12th Sept 2015</b><br />
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<b>Good luck</b><br />
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<strong><em><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: GA; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">©</span>2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</em></strong>.<br />
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<b><br /></b>Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-19620472368466494042015-08-31T06:31:00.000-07:002015-08-31T09:27:19.743-07:00Barcelona & Sitges. Spain. Travel feature<div class="separator" style="clear: both; text-align: center;">
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<strong><em>Barcelona </em></strong>is Spain's second largest city after Madrid, an enclave of <strong><em>Catalan Culture</em></strong> and a world apart from the rest of Spain, here both <strong><em>Spanish</em></strong> and <strong><em>Catalan</em></strong> are widely spoken. This is a city where <strong><em>Culture, Architecture and Gastronomy</em></strong> makes it one of the most attractive cities in the world; A city that is always on the move and ever changing, so there is always new things to discover. <strong><em>Barcelona</em></strong> has certainly reinvented itself since hosting the <strong><em>1992 Olympics</em></strong>, it is now a cultural mecca and gastronomic capital.<br />
For me apart from the obvious touristic attractions , there are no better ways in getting to know a city and it's people than through it's Cuisine and markets and Barcelona has plenty to offer on both fronts.<br />
Probably best known for the fantastic architecture of <strong><em>Antonio Gaudi</em></strong>, the genius of Catalan modernism, so we started our trip in doing just that; Discovering the works of <strong><em>Gaudi</em></strong>, whose imprints are scattered all around the city, leaving the rest of our trip for exploring and immersing ourselves into the life of the city through food.<br />
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We booked an Open top Bus tour, with hop on- hop off options, hence we were at liberty to spend whatever time that suited us, in any of the locations we chose.<br />
Our first port of call was The <strong><em>Sagrada Familia ; </em></strong>A curiously and absolutely unique church in the most extraordinary interpretation of Spanish late Gothic architecture. You cannot but be amazed by the sheer size of it's Spires along with it's staggering and imposing details. It will leave you dizzy. The basilica is an unfinished masterpiece and is due to be completed in 2026. While Gaudi started it, most of the sculptures you see today were completed by <strong>Josep Maria Subirachs</strong>.<br />
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Our next stop was <strong><em>Park Guell ;</em></strong> No other park will amaze you quite as much, it is a complete fairy tale. Take a stroll thru this modernist park and discover the multicoloured mosaic salamander, the unique shapes of the serpentine bench, the organic shapes of the alcoves and it's terraced areas with wonderful views of the city below. An enchanting garden.<br />
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Returning towards the city centre, just off the Passeig de Garcia is <strong><em>Casa Mila</em></strong> also known as <strong><em>la Perdera</em></strong> . Check out the wrought ironwork of the balconies . On <strong><em>Passeig de Garcia</em></strong>, you will also be spoiled for elegant shopping, from designer boutiques, <strong><em>Santa Eulalia</em></strong> department store and the avant garde <strong><em>Vincon</em></strong>.<br />
Just a stone throw away is<strong><em> Casa Batllo ;</em></strong> This modernist and surreal building is entirely made of curves and irregularities, all flowing and moulded in stone-work brightly decorated with a mosaic of broken tiles and it's dragon skin like roof top. It is home to the <strong><em>Gaudi Museum</em></strong>.<br />
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Just walking around, you will come across various surrealistic examples of Gaudi's work throughout the city including amazing stained glass, ceramics, wrought iron works and carpentry .<br />
We left the<strong><em> Picasso museum</em></strong> and the<strong><em> Fundacion Joan Miro</em></strong> for another visit and as an excuse to return very soon.<br />
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While not my favourite place,I would recommend having a look at <strong><em>La Boqueria market</em></strong>.It is always buzzing anytime of the day. Explore the market at your leisure, take a walk to <strong><em>La Rambla de Catalunya</em></strong> and come back here for lunch.The stalls at la Boqueria dazzle with colour, variety and life, from the freshest seafood, meats and Catalan produce. Two places comes to mind , if there is any free space that is,<strong><em> El Quim</em></strong> , located right in the middle of the market, here <strong><em>Chef Quim Marquez</em></strong> serves <strong><em>Tapas</em></strong> to guests around the bar, Favourites here were<strong><em> Caramelised foie gras</em></strong>,<strong><em> Mezcla de Setas</em></strong> (wild mushrooms), <strong><em>Chipirones</em></strong> (baby squid) & <strong><em>Boquerones</em></strong> (marinated anchovies).<br />
The other is<strong><em> Bar Pinotxo</em></strong>, here, members of the Bayen family have been preparing tapas for their faithful clientele for over 60 years. Today <strong><em>Chef Albert Asin</em></strong> is at the helm and continues in the tradition. Favourites here are <strong><em>Garbanzos con butifarra negra</em></strong> (chickpeas with black pudding), <strong><em>Sardinas en escabeche</em></strong> & <strong><em>Cuttlefish in garlic.</em></strong><br />
But of course if you eat in the city centre or tourist places, you will pay the price for it as in everywhere else, so for traditional tapas and local specialities, head for <strong><em>Poble Sec</em></strong>, an old neighbourhood of narrow streets , filled with bars and cafés, an area that is up and coming. Here, visit and discover traditional Tapas at<strong><em> Bar Seco</em></strong> or at <strong><em>Quimet y Quimet.</em></strong> <br />
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For a treat, head to the more exclusive <strong><em>Tickets</em></strong> and <strong><em>41degrees</em></strong>, the Michelin *restaurants ran by <strong><em>Albert Adria</em></strong>, the brother of the famous <strong><em>Chef Ferran Adria of El Bulli</em></strong>. At <strong><em>Tickets</em></strong>, tapas are innovative and thought provoking. It is restrained, minimalist, playful but most of all, it is focused on pure clean flavours. This is just not a meal, it is a show. Presentation of each dish is spectacular, service is exceptional, knowledgeable, slick and enthusiastic. In fact, some of the dishes are actually assembled in front of you at your table.Everything was superb; Get ready to taste the <strong><em>Liquid olives</em></strong>, <strong><em>Home salted tuna belly painted with Iberico cured ham fat</em></strong>, <strong><em>Razor calms with ginger oil</em></strong>, <strong><em>Pescaito frito</em></strong>, <strong><em>Oysters and it's pearl</em></strong>, the deconstructed <strong><em>Peach Melba</em></strong> and so many more .<br />
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It was rather late when we concluded this most amazing culinary experience and we were invited to visit the very sophisticated cocktail bar next door<strong><em> 41 c degrees</em></strong>, Wow,the place was shimmering and glamorous and this is Mixology at it's finest. Needless to say , we were one of the last ones to leave the place.<br />
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Other restaurants we visited were <strong><em>Tragaluz</em></strong> , <strong><em>Passeig de la Conception</em></strong>, just off the <strong><em>Diagonal</em></strong>. The restaurant is upstairs from the Sushi/Japanese bar. The cuisine here is more traditional yet modern , Here do try the <strong><em>Roast suckling pig</em></strong>, <strong><em>Beef carpaccio</em></strong> & <strong><em>Tuna steaks</em></strong>. Boasting a huge skylight as it's focus point, the ambiance was very pleasant and service was excellent. It was buzzy and seems to be a hot favourite with locals and tourists alike.<br />
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<strong><em>Miguelitos</em></strong>, close to the refined <strong><em>Rambla de Catalunya</em></strong> is perfect for a romantic tete a tete. Food is served here in either a spacious tapas bar or a contemporary restaurant setting. Do dress up as this place is very stylish. Dishes to try here are The <strong><em>Oxtail in red wine</em></strong>, the <strong><em>House Gazpacho</em></strong>,& <strong><em>Grilled octopus in red pepper oil.</em></strong> Each dish is served with panache and the service is impeccable.<br />
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With so many things to do and on offer, it is quite easy to forget that Barcelona has a fantastic beach as well, but alas it gets very crowded so head out to <strong>Sitges</strong>, a small coastal town southwest of Barcelona, renowned worldwide for its film festival and often referred to as the Saint Tropez of Spain. <br />
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A remarkably attractive town with lots of historic buildings and very interesting people sharing a cultured ambiance & great stretches of sandy beaches.<br />
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Should you be in Sitges, restaurants not to be missed are <strong>Al Fresco</strong>, on carrer de Pau, by far one of the best.<br />
Do try the <strong>Salad of Summer roasted vegetables with miso dressing</strong><br />
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<strong>Baked summer fruits & yoghurt icecream</strong>. <br />
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Set in a small terraced garden, Patrizia the manager is enchanting and very knowledgeable while providing a professional & impeccable service.<br />
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<strong>La Fragata</strong>, nestled beside the church on the seafront is very popular both with visitors and locals alike and offers a more sophisticated and refined menu. Here you must try the <strong>Scallops and sweet potato</strong><br />
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and the <strong>Hake with baby squid &crispy leeks.</strong><br />
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<strong>Donosteria </strong>on Calle Mayor, for your fix of Tapas.<br />
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But one of my all time favourite is <strong>Costa Dorada</strong>, a family run fish restaurant on Playa San Sebastian where the very talented <strong>Chef Joan Vidal</strong> is happy to cook you the freshest seafood on this side of the Catalan coast.<br />
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Maria, the manager is a gem, ask for the <strong>Carpaccio de Atun with </strong><strong>japanese dressing</strong><br />
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<strong>Clams sautee in wine, garlic & herbes</strong> or the <strong>Turbina.</strong><br />
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Not to be missed is the house speciality of <strong>Espuma de Crema de Catalan</strong>. To say that this dessert<br />
was good is an understatement, it was insanely divine. So light, we were tempted to go back for more every single day. Well, we did return a few times !<br />
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If you are looking for a place to stay ; I would give the Award winning <strong>Avenida Sofia </strong><strong>Boutique Hotel & Spa a</strong> miss. It is mutton dressed as lamb. While the decor is contemporary chic & the rooms elegantly decorated, it offers no privacy at all for the occupants as the bathroom is encased in glass. The windows only open on the inside,as none of the rooms have balconies, so, should you wish to open them, as you would in a hot climate, the curtains would need to drawn, leaving you exposed to the buildings opposite as the windows are made of glass from floor to ceiling.<br />
The Sky bar & pool area, Well it is far from what I would call a pool, rather a large bath tub or lit up pond !!!<br />
The breakfast buffet was another travesty and by far the worst I have ever had. Dreary bits of meat, gellified scrambled eggs and fried eggs floundered about like the aftermath you would see on a beach after a hurricane. Slivers of cold meat & cheeses were left exposed to the elements and wilted in the morning sun and heat.<br />
Thank God,for fresh fruits , a Nespresso machine and great views.<br />
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<br />
For half the price , try the 3 ***<strong>Hotel Capri </strong>across the road, it is very private,comfortable and there are rooms with balconies and a proper swimming pool.<br />
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Or for something more upmarket, the 4 ****<strong>Hotel Estella del Arte</strong> on the Sitges Marina would be my choice, offering rooms with a seaview , pool and a breakfast buffet fit for a king. Furthermore , here you can see the works of great Spanish artist on display from <strong>Josep Maria Subirachs , Puigmartin & Dali</strong><br />
<br />
<b>Barcelona </b>is a fabulous and great city and <b>Stiges</b> a lovely spot and I must say two of my favourites.<br />
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If you haven't been , <b>GO</b> because you are missing on something very special.<br />
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<strong><em><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: GA; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">©</span>2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</em></strong>. <br />
-+Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-36509626662269820372015-07-01T07:23:00.000-07:002015-08-31T07:34:43.189-07:00Jamie's Italian. Dundrum. Dublin 16<a href="http://thetaste.ie/wp/" rel="home"><img alt="TheTaste.ie" src="http://thetaste.ie/wp/wp-content/uploads/2014/07/sponsoredlogo3.png" /></a><br />
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<article class="post-23540 post type-post status-publish format-image has-post-thumbnail hentry category-restaurant-news category-irish-restaurant-reviews tag-dundrum tag-italian-food tag-jamie-oliver tag-jamies-italian tag-restaurant tag-review tag-robert-jacob"><div class="post-inner group">
<h1 class="post-title">
What’s not to love…Jamie’s Italian by Robert Jacob</h1>
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July 1, 2015</div>
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Inspired by <strong>Jamie Oliver’s</strong> passion and love for the Italian way of life, <strong>Jamie’s Italian</strong> allows us a furtive glimpse into the mother of all European Latin Cuisines.<br />
The Cuisine of Italy is a reflection of this wonderful country of sapphire blue skies,land of the rolling hills, the ever winding roads with their tall elongated cypress trees, terraced vineyards, olives groves with their curiously twisted trees, glimpses of sienna red tiled roofs and above all, of warm, generous and hospitable people.<br />
The country’s culinary tradition is as long as its history and an Italian meal is a leisurely, sociable affair, often taken in the open air, however it is very important to remember that Italian Cuisine is strongly regional in character and across the menu here you can choose from the colourful pasta dishes and fish of Southern Italy or the rustic meat and poultry dishes of Tuscany and of course the pizzas, so there is something for every one.<br />
Staying away from the typical Italian starter of an <strong>Antipasti platter</strong>, which usually includes an assortment of Cured Meats, Olives, Vegetables, Salads and Cheeses, we dived straight into the deep end and started with <strong>Crispy Squid with garlicky mayo, lemon & chilli @ €8.25</strong>.<br />
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<img alt="Jamie's Oliver PIC 1" class="aligncenter wp-image-23549 size-full" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/07/Jamies-Oliver-PIC-1.jpg?resize=630%2C501" height="501" width="630" /><br />
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While very simple, they were crispy and the squid still very tender and moist and the chilli garlicky mayo added refreshing notes to this tasty dish and all were very well seasoned.<br />
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<img alt="Jamie's Italian PIC2" class=" size-full wp-image-23545 aligncenter" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/07/Jamies-Italian-PIC2.jpg?resize=630%2C609" height="609" width="630" /><br />
<strong><br /></strong><br />
<strong>Flash fried Prawns with chilli, lemon & flat leaf parsley @ €9.95</strong> again while it was a simple dish, it was well executed. The prawns were juicy and meaty and the sauce had just the right amount of acidity from the white wine to make perfect.<br />
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<img alt="Jamie's Italian PIC 3" class=" size-full wp-image-23546 aligncenter" src="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/07/Jamies-Italian-PIC-3.jpg?resize=630%2C622" height="622" width="630" /><br />
<strong><br /></strong><br />
<strong>The Crab Tagliolini @ €16.95</strong>, with lots of sweet crab meat & just a hint of chilli, lemon,tomatoes, creme fraiche and perfectly cooked pasta, it reminded me of the ones, I ‘ve had in Italy, which were simple and allowed the freshness of the produce to sing to you. A delicious main indeed.<br />
<strong>Meat lovers could try the Wild rabbit Tagliolini @ €15.95</strong>, which consisted of a slow cooked ragu with garlic, herbs, mascarpone & lemon.<br />
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<img alt="Jamie's Italian PIC 4" class=" size-full wp-image-23547 aligncenter" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/07/Jamies-Italian-PIC-4.jpg?resize=630%2C654" height="654" width="630" /><br />
<strong><br /></strong><br />
<strong>The Prawn Linguini with shaved fennel, tomatoes, chilli & rocket @ €16.95</strong>, offered once again perfectly cooked pasta, “al dente”, they were complimented by a decadent yet simple sauce of roasted baby plum tomatoes & shaved fennel which coated rather than gelled the delicate pasta . With a generous dusting of parmegiano & rocket, it was simply delicious.<br />
Italians rarely finish a meal with a dessert; Cheeses and fresh fruits are normally served instead. But for those with a sweet tooth, there are the traditional Italian desserts on offer.<br />
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<img alt="Jamie's Italian PIC 5" class=" size-full wp-image-23548 aligncenter" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/07/Jamies-Italian-PIC-5.jpg?resize=630%2C578" height="578" width="630" /><br />
<strong><br /></strong><br />
<strong>An Amalfi Lemon Cheesecake @ €6.75</strong> was creamy mascarpone and not overtly sweet. Perfect consistency with subtle hints of lemon & topped by an Italian Meringue, it was served with lemon curd and macerated blackberries.<br />
<strong><br /></strong><br />
<strong>What’s not to love…</strong><br />
With a good selection of wine that can be purchased by the glass or bottle, the place was packed to the rafters, and while I didn’t like all the screaming kids around, making it so noisy that it was nearly impossible to have a conversation, the staff were most attentive and charming.<br />
<strong><br /></strong><br />
<strong>Jamie’s Italian</strong><br />
<strong>Dundrum Town Centre</strong><br />
<strong>Dundrum. Dublin 16</strong><br />
<strong>01- 2980600</strong><br />
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<strong><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong><b> </b><br />
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-75189473448905807962015-06-04T08:03:00.000-07:002015-08-31T08:06:44.894-07:00Restaurant Patrick Guilbaud, Merrion Hotel. Dublin 2<br />
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A Jewel in the Crown – Restaurant Patrick Guilbaud Review by Robert Jacob</h1>
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June 4, 2015</div>
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<strong>It was not surprising that Restaurant Patrick Guilbaud scooped up the Best Restaurant 2015 and Stephane Robin as Best Restaurant Manager in Dublin at last week Irish Restaurant Awards 2015 and well deserved it was too.</strong><br />
There are few restaurants in Dublin that are so deeply invested with happy memories for me than Restaurant Patrick Guilbaud. It has remained a relevant and most desirable restaurant in Dublin since 1981 and the only Irish restaurant to hold a 2 Michelin*.<br />
I still hold fond memories of dining there in the 80’s when I was a fashion designer and can recall when Patrick Guilbaud’s vision to bring Fine dining to Dublin, did create quite a stir, offering “Nouvelle cuisine”, in it’s stylish former location on St James place just off baggot street with Bruno Bertha as restaurant manager and Mr Guilbaud was always there himself to greet you. I returned there a few weeks ago for the first time in a very long time and was relieved but not in the least surprised to discover that it is still dedicated to the pursuit of excellence, from what is put on the plate to how it is served.<br />
Located on the ground floor of the Merrion Hotel, we were warmly greeted by <em>Stephane</em> and perused the menu in the library while sipping an Auxey Terres Diconne. The dining room itself is very imposing, with tables well spaced out and service here is slick. Our waiters were all charming, poised and flawlessly professional.<br />
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<a href="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/06/REST-PATRICK-GUILBAUD-I.jpg"><img alt="REST PATRICK GUILBAUD I" class=" size-full wp-image-20466 aligncenter" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/06/REST-PATRICK-GUILBAUD-I.jpg?resize=630%2C606" /></a><br />
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To start our meal, we were served with the usual “<em>Amuse bouche</em>“. Much too often, these morsels that begin a meal are fiddly waste of something or the other, smothered in tasteless foams or gels rather than anything that is meant to provoke pleasure, But not in this instance, While simple, the Deconstructed Tomato, Mozzarella & Olive dust was magnificent with great depths of flavours. It flirtatiously excited your interest in the meal to come.<br />
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<a href="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/06/REST-PATRICK-GUILBAUD-2.jpg"><img alt="REST PATRICK GUILBAUD 2" class=" size-full wp-image-20467 aligncenter" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/06/REST-PATRICK-GUILBAUD-2.jpg?resize=630%2C567" height="567" width="630" /></a><br />
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A starter of Grilled Castletownbere Scallops, “<em>Bacon and Cabbage</em>” was an inspired idea, perfectly cooked scallops melted in the mouth and the accoutrement of Bacon & Cabbage was lusciously earthy yet very subtle.<br />
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<a href="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/06/REST-PATRICK-GUILBAUD-3.jpg"><img alt="REST PATRICK GUILBAUD 3" class=" size-full wp-image-20468 aligncenter" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/06/REST-PATRICK-GUILBAUD-3.jpg?resize=630%2C568" /></a><br />
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Red King Crab and Cucumber Maki was delicately rolled sweet fresh crab meat in wafer thin slivers of cucumber. They were racy little mouthful gently spiked by lemon croquant, Bombay saphire & Mint and Vanilla oil. I could have eaten a whole plate of these alone.<br />
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We followed with Paupiette of Black Sole, Tomato Dashi & Minted Vienoise. Fillets of black sole were rolled in a very fine coating of minted crumbs, perfectly cooked and moist, it came in a deliciously acidulated pool of tomato dashi and sweet garden peas. It was an elegant and very tasty dish indeed.<br />
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<a href="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/06/REST-PATRICK-GUILBAUD-5.jpg"><img alt="REST PATRICK GUILBAUD 5" class=" size-full wp-image-20470 aligncenter" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/06/REST-PATRICK-GUILBAUD-5.jpg?resize=630%2C662" height="662" width="630" /></a><br />
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Fillet of Irish beef and roast Foie Gras was a brilliant pairing. Great cooking is when things taste of what they are and here the beef reigned supreme, tender yet still with a bite, a maderia & truffle jus napped each forkful perfectly and all topped with a luscious lobe of roasted foie gras. To say that this dish was very tasty is an understatement.<br />
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<a href="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/06/REST-PATRIICK-GUILBAUD-6.jpg"><img alt="REST PATRIICK GUILBAUD 6" class=" size-full wp-image-20471 aligncenter" src="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/06/REST-PATRIICK-GUILBAUD-6.jpg?resize=720%2C720" /></a><br />
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Cosmic Apples and Pistachio was another winner. While I was impressed by the gastronomic symmetry of this dessert, it also delivered on all accounts on taste. The cosmic apple constellation exploded in a burst of freshness in the mouth and the pistachio ice cream was a perfect combination.<br />
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<a href="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/06/REST-PATRICK-GUILBAUD-7.jpg"><img alt="REST PATRICK GUILBAUD 7" class=" size-full wp-image-20472 aligncenter" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/06/REST-PATRICK-GUILBAUD-7.jpg?resize=630%2C403" height="403" width="630" /></a><br />
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However the piece de resistance was the Contemporary Dark Chocolate Tart, served with bourbon Vanilla ice cream and gold leaf. I can still recall the heavenly taste of this dessert. “<em>Orgasmic</em>“ comes to mind but I’ll moderate myself and say that it was the best chocolate tart I have ever eaten.<br />
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In all this was a superlative dining experience and flawless service throughout and without hesitation Restaurant Patrick Guilbaud should be on everyone list of Special occasions table of choice.<br />
<strong>Restaurant Patrick Guilbaud<br /> 21, Upper Merrion street<br /> Dublin 2<br /> Tel: 01- 6764192</strong><br />
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<strong><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong><b> </b><br />
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</nav><br />Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-67062747366745425282015-05-05T11:36:00.000-07:002015-08-31T08:05:02.051-07:00Restaurant Forty One. The Magic of Graham Neville. The Taste Magazine May edition 2105<br />
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Restaurant Forty One “ The Magic of Chef Graham Neville “ by Robert Jacob<article class="post-17685 post type-post status-publish format-image has-post-thumbnail hentry category-fine-dining-in-ireland category-restaurant-news category-top-restaurants-in-ireland tag-chef-graham-neville tag-fine-dining-in-dublin tag-residence-stephens-green tag-restaurant-forty-one tag-robert-jacob tag-thetaste-ie tag-top-restaurants-in-dublin"><div class="post-inner group">
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May 4, 2015</div>
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There are many things to like about <strong>Graham Neville</strong> cooking; Not only does he serve some exquisitely refined cooking but he also remains true to the provenance of the produce he uses going to the extent of cultivating some of the vegetables and herbs he serves in his restaurant. It represents what a talented and ambitious young Chef with a serious Culinary pedigree, as he previously worked with the Michelin Star Chef <b>Kevin Thornton</b>, think what Irish Cuisine should be about nowadays and let’s not forget the address as it couldn’t get any better.<br />
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Occupying the first floor of what must be one of Dublin’s finest town houses, an ivy clad Georgian building, overlooking St Stephen’s Green is <a href="http://www.restaurantfortyone.ie/" target="_blank"><strong>Restaurant Forty One</strong></a>.<br />
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With wood panelling, over sized gilt mirrors and heavy damask, the decor is opulent yet very very elegant and exudes old world charm. We were immediately at ease in the cosy dining room. Tables are well spaced out and seating very comfortable. The staff are poised and flawlessly professional.<br />
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We started with an Amuse bouche of <strong>Chicken Ravioli & Porcini Mushroom</strong>. A single ravioli sat in a pool of fragrant mushroom cream. It was magnificent with great depth of flavours.<br />
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My starter of <strong>Annagassan Smoked Salmon with Clogherhead crab</strong> was elegantly presented, topped with a lattice of fine match sticks of Granny Smith Apple, a flavour constellation of finely chopped capers, red onion, egg yolk, egg white and salmon roe. The Crabmeat was sweet and perfectly seasoned while the wafer thin Smoked Salmon was delicate with just a hint of smokiness. This was no conjuring game, as both produce sang the authenticity of their provenance.<br />
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Across the table, an irresistible plate of <strong>Warm Foie gras and Seville Orange</strong> was being savoured. Perfectly seared, silky it melted like butter in the mouth with the distinct sensual taste of good foie gras while the southern Spanish oranges added just the right amount of sweetness and citrus undertones. </div>
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Our mains of <strong>John Dory stuffed with a Prawn Mousse, Wild garlic, Artichoke, Noilly Prat Sauce</strong> was exactingly executed and delivered. Again, perfectly seasoned and cooked fish with the ethereal texture of the prawn mousse and slivers of Wild garlic as a garnish. It was pure bliss. What intrigued about this dish is that it managed to be light but delivered a full punch of comfort food pleasure. How, I so wished I had taken a second helping of bread from the starter now, to mop up all that Noilly Prat vermouth sauce.<br />
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But duty called from across the table in the form of <strong>Moulard Duck Breast, Fondant potato, Savoy Cabbage and Heritage Carrots</strong>. Beautifully seared Duck Breast, still pink as it should be was very tender and packed with flavour. The accompanying accoutrement were also perfectly executed. It was obvious at this point in our meal that making things taste of what they are is Graham Neville ethos and the way he goes about delivering this is indeed thrilling.</div>
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For dessert, a <strong>Millefeuille, Praline. Butternut squash and roast lemon puree</strong>, While it tasted very good, it lacked a bit of finesse in presentation.<br />
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However across was a sweet smelling <strong>Warm Irish Orchard Apple Tarte Tatin, Bourbon Vanilla Ice Cream</strong>, it was classic in its approach but my god it tasted divine, with perfect pastry, fruits with still a bite and delicious caramel, With the ice cream , it delivered a perfect mouthful in textures, temperature and flavours.<br />
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There is no doubt in my mind that Graham Neville is on the starting block as one of the next great Irish Chefs and if you haven’t visited Restaurant Forty One yet, then you are missing out on something very special.<br />
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<b>Restaurant Forty One<br /> Residence Club<br /> 41, St Stephen’s Green<br /> Dublin 2<br /> T: 01-6620000<br /> E: info@restaurantfortyone.ie</b><br />
<b><a href="http://www.restaurantfortyone.ie/" target="_blank">www.restaurantfortyone.ie</a></b><br />
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<strong><em><span style="font-family: Georgia;"><br /></span></em></strong><br />
<strong><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong><b> </b></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-80521719755820137312015-05-04T11:26:00.000-07:002015-08-31T07:30:35.534-07:00Single Pot Still Irish Whiskey. The Taste Magazine May edition 2015<br />
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<article class="post-17358 post type-post status-publish format-image has-post-thumbnail hentry category-best-drinks-in-ireland category-restaurant-news category-best-irish-whiskey tag-midleton-barry-crocket tag-midleton-distillery tag-powers-signature-release tag-red-breast-21-year-whiskey tag-redbreast-12-year-whiskey tag-robert-jacob tag-thetaste-ie tag-yellow-spot-whiskey"><div class="post-inner group">
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When Irish eyes are smiling “ Rediscover the Original Irish Whiskey “ by Robert Jacob</h1>
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May 4, 2015</div>
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There was a time when Single Pot Still Irish Whiskey was the World’s favourite. For over a century, it defined the very essence of Irish Whiskey, it’s complexity, full of flavour and lingering taste flowing from Dublin to New York via London.<br />
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History was unkind and Single Pot Still Irish Whiskey all but disappeared from view, however while new fashions and trends came, nestled in the deep wilderness of Southern Ireland,it enjoyed an illicit romanticism and a group of devoted distillers in <strong>Midleton</strong> kept the flame alive and thanks to them, you can now rediscover the <em>Original Irish Whiskey</em> for yourself.<br />
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<b>Midleton Distillery</b> is unique in many ways, not least because it is where the tradition of Single Pot Still Irish Whiskey has been protected, nurtured and enhanced for almost 200 years.<br />
All Pot Still Whiskeys at Midleton are triple distilled known as the holy trinity in lustrous cathedral sized copper pot stills in individual batches. As in any premium product, it is a slow, expensive and time consuming process. It is a carefully crafted Irish spirit, made from un malted barley and aged in oak casks.<br />
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It is said that it is socially acceptable to hide your Single Pot Still Whiskey from unappreciative guests, I couldn’t agree more for Single Pot Still is so good, it breaks and mends your heart at the same time.<br />
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Here are a few for you to try :<br />
<strong><br /></strong>
<strong>Yellow Spot </strong><br />
<strong><br /></strong>
<a href="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/irish_yel1.jpg"><img alt="irish_yel1" class="alignleft size-thumbnail wp-image-17377" src="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/irish_yel1.jpg?resize=150%2C150" height="150" width="150" /></a>Sophisticated & complex. Creamy from the unmalted barley with pot still spices from the Malaga casks with notes of red apples & toasted oak.<br />
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<strong>Redbreast 12 year old </strong><br />
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<a href="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/REDBREAST-12-Year-Old-Cask-Strength-pic-2.jpg"><img alt="Redbreast 12 Year Old US" class="alignleft wp-image-17366 size-thumbnail" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/REDBREAST-12-Year-Old-Cask-Strength-pic-2.jpg?resize=150%2C150" height="150" width="150" /></a>Full flavoured with a harmonious balance of spicy Xmas stewed fruits leaving a comforting finish at the back of your throat.<br />
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<strong><br /></strong><br />
<strong>Powers Signature Release </strong><br />
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<strong><a href="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/signature_small.jpg"><img alt="signature_small" class="alignleft size-thumbnail wp-image-17368" src="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/signature_small.jpg?resize=150%2C150" height="150" width="150" /></a></strong><br />
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An unhurried journey through an impressive flavour spectrum. Succulently sweet with herbal undertones on the nose, leading into the warming flavours of charred oaks with hints of melon and pears.<br />
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<strong><br /></strong><br />
<strong>Midleton Barry Crocket </strong><br />
<strong><br /></strong>
<a href="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/MidletonBarryCrockett-lightbox-se.jpg"><img alt="MidletonBarryCrockett-lightbox-se" class="alignleft size-thumbnail wp-image-17369" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/MidletonBarryCrockett-lightbox-se.jpg?resize=150%2C150" height="150" width="150" /></a>Elegant aroma of Vanilla and old spice notes revealing its years spent in American’s oak casks.<br />
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<strong><br /></strong><br />
<strong>Red Breast 21 year Old</strong><br />
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<a href="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/Redbreast-21-Year-Old-Bottle-pic-3.jpg"><img alt="Redbreast 21 Year Old Bottle pic 3" class="alignleft size-thumbnail wp-image-17365" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/Redbreast-21-Year-Old-Bottle-pic-3.jpg?resize=150%2C150" height="150" width="150" /></a>Remarkable aroma spanning fresh tropical fruits, rich dried fruits with a creamy mouth feel from the barley where it all began.<br />
A new member of the Single Pot Still family is soon to be launched by Midleton. The new Midleton Dair Ghaelach will be the first of its kind to be entirely finished in Virgin Irish Oak from Grinsell’s wood in Co. Kilkenny. This exciting new whiskey is the result of a six year exploration by Midleton into using native oak.<br />
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<strong><br /></strong><br />
<strong>Go n-éirí an bóthar leat.</strong><br />
<strong><br /></strong>
<strong><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong><b> </b></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-47443025483604626442015-05-04T11:20:00.000-07:002015-08-31T07:31:22.680-07:00Jamon Iberico. The most famous tapas in Spain. The Taste Magazine May edition 2015<br />
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<h1 class="post-title">
The Most Famous Tapas in Spain – Jamon Iberico by Robert Jacob</h1>
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May 4, 2015</div>
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<img alt="Iberico Ham 1" class="attachment-thumb-large wp-post-image" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/Iberico-Ham-1-e1430403847109.jpg?resize=720%2C340" /></div>
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Tapas has become very fashionable in the last few years, but what exactly is tapas and where does it come from? Some enlightenment came when I recently attended a tasting of Iberico Ham with Master Carver <em><strong>Mario Hiraldo</strong>, </em>a leading authority on Iberico Ham in the World during a recent visit to Dublin. On the word of the Master himself, the word Tapa, the Spanish word for lid, specifically the lid created by slices of bread that innkeepers would thoughtfully place on top of customer’s wine glass to keep the flies and dust away. But when customers began taking bites from the bread, the Andalusians began placing a morsel of something on top, may it be slivers of Manchego cheese or Iberico Ham and hence a new Spanish institution was born and who knew that years later it would take the world by storm<em>.</em><br />
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Iberico ham or “<em>jamon iberico</em>” is not just the most revered cured meat in Spain, it also has enormous cultural significance and dates back to pig breeding in pre-Roman times as well as meat-curing and both have remained largely unchanged over the centuries. It is said that whenever the King Of Spain travels, his Chefs bring along their own Iberico Ham.<br />
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Today, it has pride of place in Spanish gastronomy and is now being discovered worldwide.Produced from Black Iberian Pigs or cross bred pigs as long as they are at least 75% Iberico. These noble animals are primarily reared in Western and South Western regions of Spain. The methods used surpasses what most of us think about organic, the pigs are allowed to roam freely in nearly 1 hectare of pastures per head, to feed naturally on grass, herbs and above all acorns. This constant foraging means the pigs gets plenty of exercise and in turn this forms the fat in its muscles, giving the meat a signature succulence and buttery texture.<br />
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The curing process takes an astonishing two years and unlike Prosciutto or Parma ham, Iberico ham is not covered in lard during the curing process nor any other external ingredients that would affect its inherent flavour. Hand sliced, wafer thin and eaten immediately is the best way to enjoy the incomparable flavours. Each section of the leg will provide you with its own characteristic, textures and flavours.<br />
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<a href="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/pic-3-1.jpg"><img alt="pic 3-1" class="aligncenter size-large wp-image-17478" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/pic-3-1.jpg?resize=720%2C964" height="964" width="720" /></a><br />
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<strong>From the The Tasting Plate</strong><br />
– At 12 O’clock, The Cana – top end nearer the hoof delivered a drier yet very sweet mouthfeel.<br />
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– At 2 O’clock, The Maza – with lots of marbling was rather nutty in flavour<br />
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– At 5 0’clock, The Contra – slightly lower on the leg, has more fat and delivered spicier notes and buttery mouthfeel. We were encourage to lay a piece on the back of our hand for a few seconds and then taste. It was pure heaven and melted like butter on our tongue.<br />
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– At 7 0’clock, The Babilla – rump end of the ham contains less fat and the meat is darker, leaner, salty but well structured.<br />
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– At 9 O’clock , The Punta – was very lean with rather mushroomy flavours.<br />
All these morsels were washed down by the finest Sherry from <strong>JEREZ</strong>. The Fino was tangy while the Manzanilla with less of a bouquet was drier but my favourite was the <em>Lollo Rosso</em> which was dry and sweet.<br />
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<a href="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/pic-4.jpg"><img alt="pic 4" class="aligncenter size-large wp-image-17477" src="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/pic-4.jpg?resize=720%2C964" height="964" width="720" /></a><br />
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With summer fast approaching, a selection of these bite size gastronomic glories served with drinks before lunch or dinner will go hand in hand with friendship and good conversation. So tuck in, forget the cares of the day and linger, Spanish style with your favourite people.<br />
<strong><br /></strong>
<strong>Available from the Following Stockists:</strong><br />
Black Pig, Donnybrook. <a href="http://blackpig.ie/?age-verified=c601b82e82" target="_blank">www.blackpig.ie</a>, Fallon & Byrne, Suffolk street. <a href="http://www.fallonandbyrne.com/" target="_blank">www. fallonandbyrne.com</a>, Sheridan Cheese Mongers, St Anne Street. <a href="http://www.sheridanscheesemongers.com/" target="_blank">www.sheridanscheesemongers.com</a> and Supervalu, <a href="http://www.supervalu.ie/" target="_blank">www.supervalu.ie</a><br />
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<strong><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong><b> </b></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-2250983794164414882015-04-05T11:09:00.000-07:002015-08-31T07:31:52.486-07:00IL POSTO, Style & Sustenance . The Taste Magazine April edition 2015<br />
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<article class="post-13719 post type-post status-publish format-image has-post-thumbnail hentry category-restaurant-news tag-amanda-jackson tag-il-posto tag-restaurants-in-dublin-2 tag-restaurants-on-stephens-green tag-robert-jacob tag-susannah-jackson tag-table-talk"><div class="post-inner group">
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Style & Sustenance from Il Posto Restaurant by Robert Jacob</h1>
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April 5, 2015</div>
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You would not think glamour and the food industry held many similarities, but in conversation with Amanda Jackson, one of the two sisters that co-owned and run IL Posto Restaurant on St Stephen’s green soon changes that preconception.<br />
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Following stints working in restaurants across America for 10 years, the charming and very glamorous blonde decided to return home and hasn’t looked back since as Il Posto celebrates their 12th birthday this year, no mean feat in an industry where a mere 7% see it through to their first birthday.<br />
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<strong><br /></strong>
<strong>So you are 12 years in business, how do you feel about your big birthday? </strong><br />
We are extremely proud. While it has been a lot of hard work, it has also been a most enjoyable, fruitful and discovering experience for both Susannah and I.<br />
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<strong>Have you always been in the restaurant industry? If so which restaurants did you work in?</strong><br />
I have worked in many restaurants across America, mainly in New York and Boston and prior to taking over Il Posto, I worked here as the manager. Susannah and I, both worked in Tante Zoe in Temple bar many moons ago as well.<br />
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<strong>When did you start/takeover Il posto? How come you decided to work with your sister?</strong><br />
When the previous American owners decided to move back to the States, I approached Susannah, who was then living in London, to come back home and for us to take over Il Posto and 12 years on, here we are.<br />
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<strong>How do you split the responsibilities? Who’s good at what?</strong><br />
We both work hands on in the restaurant and one of us is always here at any time. While Susannah looks after the business side of things, I mainly look after the PR & business development.<br />
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<strong>I believe your chefs are brothers also, how did that come about?</strong><br />
Oscar, our head chef is married to an old school friend of ours way back and likewise they moved back home and his brother followed on. Both were chefs in the states.<br />
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<strong>Whats the one thing you are most proud of about the restaurant?</strong><br />
Our regulars that returns again and again, this makes up for all the hard work and determination.<br />
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<strong>On the food, how would you describe it?</strong><br />
We serve an Italian / Mediterranean cuisine assembling and combining locally sourced seasonal ingredients.<br />
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<strong>What’s your favourite dish off the current menu?</strong><br />
It would have to be our ever popular Liver dish.<br />
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<strong>When you are away from il Posto where do you enjoy dining out?</strong><br />
Trocadero is one of my old time favourite as it is always good fun. For special occasion, I like dressing up and go to Ross Lewis’s Chapter One.<br />
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<strong>What is the one piece of advise you would give someone looking to setup a new restaurant?</strong><br />
Be prepared to work ultra hard, offer good value, have lots of determination, be original, experiment, go with the times and make it your own. Remember, there are no short cuts.<br />
<em><br /></em>
<em><b>Table Talk : In conversation with Amanda Jackson</b></em><br />
<b>Il Posto Restaurant</b><br />
<b>10, St Stephen’s Green<br /> Dublin 2<br /> 01-6794769</b><br />
<b><br /></b>
<strong><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong><b> </b></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-43405038127646212322015-04-05T10:58:00.000-07:002015-08-31T07:33:27.279-07:00ANANDA,The Taste Magazine April edition 2015<br />
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<h1 class="post-title">
Ananda one of Dublin’s finest dining experiences by Robert Jacob</h1>
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April 5, 2015</div>
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<strong>Ananda</strong> in Dundrum Town Centre is regarded as one of Dublin’s finest dining experiences, so it was no surprise that last month, Eurotoque Ireland welcomed their first Indian Chef as Comissioner.<br />
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The restaurant and its Executive Head <strong>Chef Sunil Ghai</strong> boasts an impressive array of awards between them over the years, from <em>Best Chef</em>, <em>Best Restaurant in Dublin</em>, to <em>Best World Cuisine</em>.<br />
At Ananda, the very skilled and creative Sunil Ghai offers contemporary Indian Cuisine and he continues to delight us by constantly challenging our perception of what Indian Cuisine should be.<br />
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His approach is most of all focused on pure clean flavours and seasonal produce.<br />
Using predominantly Indian flavours and traditional cooking methods but no more so as in keeping with his creative goals, he is not afraid to dip into molecular gastronomy often tinged with inspirations from French, Japanese and Far Eastern cuisine and reinvents them into something magical and makes it his own.<br />
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Here is his Deconstructed Papdi Chatt, Tamarind relish & Coriander foam<br />
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<img alt="photo 2" class="alignnone size-full wp-image-13741" src="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/photo-2.jpg?resize=720%2C540" height="540" width="720" /><br />
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A dessert of Masala Thandai Kulfi, Semolina crisp, Rose gel, Pistachio & semolina sand.<br />
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<img alt="photo 3" class="alignnone size-full wp-image-13742" src="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/photo-3.jpg?resize=720%2C643" height="643" width="720" /><br />
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With high ceiling, the décor at Ananda is airy yet opulent, all gelled together with suspended water lilies chandeliers and upholstery in jewels colours.<br />
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Tables are well spaced out and service here is slick and attentive.<br />
An amuse bouche of Pan Seared Kilkee Scallops, Goan Chorizo, Pea & Celeriac puree and Yuzu foam.<br />
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<img alt="IMG_3238" class="alignnone size-full wp-image-13735" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/IMG_3238.jpg?resize=720%2C488" height="488" width="720" /><br />
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Beautifully presented, they shone like jewels and you couldn’t but resist the urge but to pluck them off the sombre dark slate and put them in your mouth. It was the right move as they melted like butter, silky, sweet and succulent on the tongue, the Goan Chorizio offered enough saltiness and spiciness in making these a perfect mouthful.<br />
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A starter of Duck served 2 -ways consisted of Smoked tikka, Potted Duck leg terrine, Plum & Kumquat chutney, Pickled cucumber was another favourite.<br />
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<img alt="IMG_3244" class="alignnone size-full wp-image-13737" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/IMG_3244.jpg?resize=720%2C964" height="964" width="720" /><br />
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The terrine was beautifully seasoned with plenty of chunky duck meat and ,while it was a pressed terrine, it was still very light. The smoked tikka on the other hand was a robust dish, spicy, bold and full of flavours. With the fruity chutneys and sweet & sour pickled cucumber it was a real treat.<br />
Not far behind was the Robata Guinea Fowl, Indian 5 spice, Aubergine & Pea crush, Parsnips fries and pomegranate.<br />
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Unapologetic, sitting atop a mound of vegetables crush, it was tender and beautifully cooked. A perfect way to savour this fragrant free-range supreme of Guinea fowl from the Japanese Robata grill and the more traditional Indian Tandoori clay oven. The combination of both methods of cooking, offered wonderful depth and roundness of flavours.<br />
The vegetable crush and parsnip fries while adding contrast and texture, were equally delicious on their own.<br />
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Having eaten here before and sampled other dishes that we knew were equally superlative, this time around,for mains, we wanted to try something more traditional and the Kitchen duly obliged without any fuss.<br />
We opted for Black Tiger Prawns Jalfrezi, organic garlic & onions.<br />
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<img alt="IMG_3248" class="alignnone size-full wp-image-13738" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/IMG_3248.jpg?resize=720%2C928" height="928" width="720" /><br />
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Delicate in flavour but absolutely beautiful. The prawns were succulent yet indulgent. The sauce was tangy and spicy as it is meant to be, with lots of Chevene onions to sweeten and tame the green chillies, while some of the freshness of the Coriander was sacrificed at the alter of flavour, it’s fragrant aroma was still in evidence.<br />
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To say that this dish was simply delicious would be an understatement and injustice. It was sublime.<br />
Wicklow Lamb with brown onions, Cardamon & fresh Coriander was another winner.<br />
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<img alt="IMG_3240" class="alignnone size-full wp-image-13736" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/IMG_3240.jpg?resize=720%2C808" height="808" width="720" /><br />
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The sauce alone won me over for it’s wonderful depth of flavour and creaminess. The lamb just fell apart at the touch of ones fork. With a garnish of fresh coriander to reintroduce a lightness and freshness, this dish was just so good that I must pester Sunil for the recipe, for Curries doesn’t get any better than this one.<br />
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A Chocolate & hazelnut bar, Orange sorbet, Macaron and frosted raspberries was sinfully good and looked like it was lovingly created in a Michelin * kitchen.<br />
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<img alt="IMG_3256" class="alignnone size-full wp-image-13740" src="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/04/IMG_3256.jpg?resize=720%2C827" height="827" width="720" /><br />
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A rich chocolate parfait with plenty of crushed roasted hazelnuts. It was silky , creamy and not overtly sweet. Perfect Macaron with crisp outer shells and gooey centre of tangy orange cream and smooth Orange sorbet completed this heavenly dessert.<br />
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This was a perfect meal and evening. Without doubt, we can expect to see many great things from Sunil Ghai. They will undoubtedly be unexpected yet wonderful and rightly so that he has won himself a prominent place among Ireland’s finest Chefs.<br />
<strong><br /></strong>
<strong>Ananda Restaurant Dundrum</strong><br />
Sandyford road<br />
Dundrum Town Centre<br />
Dublin 14<br />
01- 2980099<br />
<a href="http://www.anandarestaurant.com/">www.anandarestaurant.com</a><br />
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<strong><em><span style="font-family: Georgia;"><br /></span></em></strong><br />
<strong><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong><b> </b></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-61117528715524411672015-04-02T10:56:00.002-07:002015-08-31T07:34:56.827-07:00Egg-stra specials eggs at M&S<div class="MsoNormal" style="margin-bottom: 0pt;">
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<span style="color: #212121; font-family: "Segoe Script","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;"> <span style="font-family: Arial, Helvetica, sans-serif;"><i>Make it an Egg-stra Special Easter</i></span></span></h2>
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<a href="http://1.bp.blogspot.com/-BkeE6V6jmAg/VR185RZWwXI/AAAAAAAACiQ/mwqRN51qWXI/s1600/MARC%2BDE%2BCHAMPAGNE%2BEGG%2C%2B%C2%A39%2C%2B140g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-BkeE6V6jmAg/VR185RZWwXI/AAAAAAAACiQ/mwqRN51qWXI/s1600/MARC%2BDE%2BCHAMPAGNE%2BEGG%2C%2B%C2%A39%2C%2B140g.jpg" width="427" /></a></div>
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<span style="color: #212121; font-family: "Segoe Script","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></span></div>
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<span lang="EN-GB" style="color: #212121; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">Treat someone to </span><span style="color: #212121; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">a</span><span lang="EN-GB" style="color: #212121; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;"> show-stopping egg</span><span style="color: #212121; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;"> this Easter. The Following range of luxury eggs have been </span></div>
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<span style="color: #212121; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">made by <b><i>Lir
Chocolates</i></b> exclusively for <b>MARKS
& SPENCER.</b> </span><o:p></o:p></div>
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<span lang="EN-GB" style="font-size: 12pt;">The</span><span style="font-size: 12pt;">se </span><span lang="EN-GB" style="font-size: 12pt;"> egg</span><span style="font-size: 12pt;">s are</span><span lang="EN-GB" style="font-size: 12pt;"> hand-made and decorated by skilled <b><i>Irish chocolatiers
LIR</i></b>, with each one taking </span></div>
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<span lang="EN-GB" style="font-size: 12pt;">almost an
hour to make</span><span style="font-size: 12pt;"> and the range covers, </span><b><i><span style="background: white; font-family: Arial, sans-serif;">A Spring Garden of
Assorted Chocolate </span></i></b></div>
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<b><i><span style="background: white; font-family: Arial, sans-serif;"><br /></span></i></b></div>
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<b><i><span style="background: white; font-family: Arial, sans-serif;">Eggs, Marc de Champagne Egg, The
Sculptured Column Egg, Feuilletine Milk </span></i></b></div>
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<b><i><span style="background: white; font-family: Arial, sans-serif;"><br /></span></i></b></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial, sans-serif;"><i style="font-weight: bold;">Chocolate Egg </i>&</span><span style="background: white; font-family: Arial, sans-serif;"><b><i> Giant Golden Lattice Egg.</i></b></span><o:p></o:p></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">The Giant Golden lattice egg, a real piece de resistance was </span><span style="color: #212121; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">c</span><span lang="EN-GB" style="color: #212121; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">reated </span><span style="color: #212121; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">in</span><span lang="EN-GB" style="color: #212121; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;"> smooth milk chocolate</span><span style="color: #212121; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">,</span><span lang="EN-GB" style="color: #212121; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;"> delicately
hand-piped and lustred with gold, then finished with a mini golden lattice egg
that sits proudly in the centre.</span><o:p></o:p><br />
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<a href="http://1.bp.blogspot.com/-jCKiQa_pTxg/VR19Bf61vTI/AAAAAAAACiY/D2tcOkCJ5Og/s1600/THE%2BGIANT%2BGOLDEN%2BLATTICE%2BEGG%2C%2B%E2%82%AC60%2C%2B1.5kg%2B(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-jCKiQa_pTxg/VR19Bf61vTI/AAAAAAAACiY/D2tcOkCJ5Og/s1600/THE%2BGIANT%2BGOLDEN%2BLATTICE%2BEGG%2C%2B%E2%82%AC60%2C%2B1.5kg%2B(1).jpg" width="427" /></a></div>
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<span lang="EN-GB" style="color: #212121; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;"> </span><span lang="EN-GB" style="font-size: 12pt;">Only 7,500 of
these beautiful eggs are being produced, each with a limited edition number.</span><o:p></o:p></div>
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<span lang="EN-GB" style="font-size: 12pt;"> </span><span lang="EN-GB" style="font-family: 'Times New Roman', serif; font-size: 12pt;">Over eight people
help create the finely piped milk chocolate lattice, four people dust the egg
with golden lustre and four people place each individual chocolate bead on to
the egg. </span><o:p></o:p></div>
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<b><i><span lang="EN-GB" style="font-size: 12pt;">M&S</span></i></b><span lang="EN-GB" style="font-size: 12pt;"> Chocolate Developer,
Alexandra Emerson White, commented </span><o:p></o:p></div>
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<b><i><span lang="EN-GB" style="color: #212121; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">‘This year we wanted a show-stopping egg that
not only looked amazing but tasted divine. We've been working on perfecting the
egg for years but the intricate structure and time it takes to make the egg
means we can only make so many. We've made the chocoholics’ drea</span></i></b><b><i><span style="color: #212121; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">m come true this </span></i></b><b><i><span lang="EN-GB" style="color: #212121; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">Easter </span></i></b><b><i><span style="color: #212121; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">“</span></i></b><o:p></o:p></div>
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<b><i><span style="color: #212121; font-size: 20.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">M</span></i></b><b><i><span lang="EN-GB" style="color: #212121; font-size: 20.0pt; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">ake sure you snap </span></i></b><b><i><span style="color: #212121; font-size: 20.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">one</span></i></b><b><i><span lang="EN-GB" style="color: #212121; font-size: 20.0pt; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;"> up before </span></i></b><b><i><span style="color: #212121; font-size: 20.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">they </span></i></b><b><i><span lang="EN-GB" style="color: #212121; font-size: 20.0pt; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">sells out!</span></i></b></div>
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<a href="http://3.bp.blogspot.com/-aOSxYm-I_Zk/VR19G5dUydI/AAAAAAAACig/lpGTynwfRcI/s1600/THE%2BSCULPTURED%2BCOLUMN%2BEGG%2C%2B%E2%82%AC17.99%2C%2B265g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-aOSxYm-I_Zk/VR19G5dUydI/AAAAAAAACig/lpGTynwfRcI/s1600/THE%2BSCULPTURED%2BCOLUMN%2BEGG%2C%2B%E2%82%AC17.99%2C%2B265g.jpg" width="427" /></a></div>
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<b><i>The Column Egg... </i></b>Milk chocolate half egg divided by decorated dark crispy praline filled eggs €17.99 265 grms</div>
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<a href="http://4.bp.blogspot.com/-PRLlumlnrvk/VR18x85uAiI/AAAAAAAACiI/qx6h1hy11i4/s1600/FEUILLETINE%2BMILK%2BCHOCOLATE%2BEGG%2C%2B%E2%82%AC22.50%2C%2B345g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-PRLlumlnrvk/VR18x85uAiI/AAAAAAAACiI/qx6h1hy11i4/s1600/FEUILLETINE%2BMILK%2BCHOCOLATE%2BEGG%2C%2B%E2%82%AC22.50%2C%2B345g.jpg" width="427" /></a></div>
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<b><i>Feuilletine Milk Chocolate Egg....</i></b> Hand decorated milk chocolate egg rolled in crispy feuilletine pieces €22.50 345 grms</div>
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<a href="http://1.bp.blogspot.com/-t1veZUZSpYg/VR2BCAGwpCI/AAAAAAAACi0/z-82kd57gEI/s1600/A%2BSPRING%2BGARDEN%2BOF%2BASSORTED%2BCHOCOLATE%2BEGGS%2C%2B%E2%82%AC17.99%2C%2B320g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-t1veZUZSpYg/VR2BCAGwpCI/AAAAAAAACi0/z-82kd57gEI/s1600/A%2BSPRING%2BGARDEN%2BOF%2BASSORTED%2BCHOCOLATE%2BEGGS%2C%2B%E2%82%AC17.99%2C%2B320g.jpg" width="428" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;"><i><b>A Spring Garden of Chocolate
Assorted Eggs</b></i></span><span style="font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: GA;">,...</span>Hand decorated milk, dark and white chocolate eggs
with raspberry, pistachio and butterscotch €17.99, 320g<br />
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<b><i>All products are available at all M&S stores across the country or check out www.marksandspencerIreland for a store neareast to you.</i></b><br />
<b><br /></b>
<b><br /></b>
<b>Have a smashing Easter .</b><br />
<b><br /></b>
<b>Robert. x</b><br />
<b><br /></b>
<strong><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong><b> </b></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-5639612428879837142015-03-05T10:35:00.000-08:002015-08-31T07:34:22.666-07:00OSTERIA LUCIO , The taste magazine March edition 2015<br />
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<article class="post-11249 post type-post status-publish format-image has-post-thumbnail hentry category-restaurant-news tag-chapter-one tag-italian-restaurant tag-michelin-star-chef tag-osteria-lucio tag-restaurant-review tag-restaurants-in-dublin-2 tag-robert-jacob tag-ronan-ryan tag-ross-lewis"><div class="post-inner group">
<h1 class="post-title">
Osteria Lucio – Dublin’s newest Ambassador of Italian taste & style by Robert Jacob</h1>
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March 5, 2015</div>
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In the former location of what used to be Pizza e Porchetta, nestled underneath the arches at the Malting Tower on Grand Canal Dock is <strong>Osteria Lucio</strong>, the new & revamped eatery from <strong>Micheln* Chef Ross Lewis.</strong><br />
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While the decor has more or less remained the same, and following in quintessentially good Italian taste & traditions, if something works, why change it, as this modern yet very stylish interior remains ultra cosy, inviting, warm and welcoming.<br />
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But don’t be fooled by the name, this is no ordinary Italian joint but rather one of those little gem of a place you stumble upon in New York or Milan. Certainly brings back memories of yester years when I lived and worked in Milan. Here you will find inspired dishes concentrating on clean flavours using the best seasonal produce and enjoy the opportunity in tasting the finest Italian cuisine in stylish surroundings.<br />
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<img alt="Roasted_Carrots" class="alignnone size-full wp-image-11488" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/03/Roasted_Carrots.jpg?w=100%25" height="514" width="770" /><br />
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Think of <strong>Capocollo</strong>, traditional Italian dry-cured pork neck,similar to proscuitto and sliced very thinly, <strong>N’duja</strong> Italian sausage, spicy and simply heavenly; <strong>Lonza</strong>, <strong>Agrodolcea</strong> sweet & sour sauce and <strong>Freshly made egg pasta & Caponata</strong>, eggplant & celery seasoned with sweetned vinegar & capers.<br />
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Starters range from <strong>Cicchetti</strong> to combo <strong>Antipasti plates & Salumis</strong> as well as seasonal dishes. Here is a selection of some of the dishes on offer.<br />
<strong>
Roast beetroots, Blood orange, Five Mile Town Goat cheese & hazelnuts dressings</strong><br />
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<img alt="Salt_Baked_Beets" class="alignnone size-full wp-image-11490" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/03/Salt_Baked_Beets.jpg?w=100%25" height="514" width="770" /><br />
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Baby ruby red and golden beets offered delicious smack of sweetness and the blood orange perfectly matched the saltiness of the goatcheese. It was delicious and fresh. The simple flavours of this starter was so expertly combined, it set the tone for the meal ahead. No mean feat here as the new menu has been designed by no other than the <strong>Michelin* Chef Ross Lewis</strong> of Chapter One.<br />
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A serving of <strong>Cicchetti</strong> was not far behind, it consisted of warm focaccia with deep fried green olives stuffed with <strong>N’duja Italian sausage</strong> and <strong>Veal</strong>. The highlight of which was certainly the N’duja sausage. It was melt in the mouth and spicy, No cotton wool consistency here but rather an explosion of flavours so expertly combined that it was just divine and the olive still with a bite to it.<br />
<strong><br /></strong>
<strong>Fried sole with agrodolce and lemon.</strong><br />
To say that this starter was insanely delicious would be an understatement. In a light coating of breadcrumbs and parmesan, they were crispy and still very tender and moist. The sweet & sour sauce and lemon slices added refreshing notes to this very tasty dish. I could have eaten a whole plate of this alone.<br />
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For mains there is choice of freshly made egg pasta to Tuscan Slow braised short rib of beef and of course the pizzas.<br />
The stone baked <strong>Pizza with Cime di Rapa & Salsciccia</strong> was certainly a good choice.<br />
It had a light and crispy base, yummy charred edges and still with a dusting of flour and semolina from the wood fired oven. The Salsciccia didn’t disappoint either, it was succulent, and packed full of flavour with a hint of fennel. Coupled with the slightly bitter taste of the Cime di Rapa, it is without doubt, one of the most authentic Italian pizzas I’ve had in Dublin and I can’t wait to try the others on offer.<br />
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<img alt="Pizza_White_Green" class="alignnone size-full wp-image-11486" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/03/Pizza_White_Green.jpg?w=100%25" height="514" width="770" /><br />
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<strong>The Seafood & Shellfish Chitarra</strong> with just a hint of chilli and ginger reminded me of the ones, I used to have in Milan, which were so simple in concept but allowed the produce to sing to you. With perfectly cooked “ al dente “ egg pasta, it was a delicious main indeed.<br />
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<img alt="Tagliatelle" class="alignnone size-full wp-image-11491" src="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/03/Tagliatelle.jpg?w=100%25" height="514" width="770" /><br />
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<strong>Chargrilled Rump of beef “Tagliata”</strong> was once again a winner. Sliced rare beef were complimented by the peppery yet simple rocket leaves, red onions and a dressing of balsamic vinegar which coated rather than gelled all the ingredients on the plate. With a generous shavings of parmesan it was heavenly and sinfully good. I can still recall the rich deep taste and addictive nature of this dish. This alone will have you longing for a return visit.<br />
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<img alt="BMC_7394" class="alignnone size-full wp-image-12122" src="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/03/BMC_7394.jpg?w=100%25" height="514" width="770" /><br />
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The place was packed to the rafters as usual but as in the past, on each occasion I have been there, the staff have always been most attentive and charming. In all, it was a great dining experience with inspired dishes and ingredients and a perfect location to will away an evening and dream of Fellini’s “ <strong>La dolce Vita</strong> “.<br />
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We sipped the Sommelier’s choice of 3 glasses of wine for €20 and in true Italian style, an impressive selection of wine & vermouth can be purchased by the glass, bottle or carafe and the cocktail list is impressive too.<br />
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<img alt="Bread_Caponata" class="alignnone size-full wp-image-12123" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/03/Bread_Caponata.jpg?w=100%25" height="514" width="770" /><br />
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<strong>Osteria Lucio</strong><br />
The Malting Tower<br />
Grand Canal Dock<br />
Dublin 2.<br />
01-6624198<br />
Follow them on Twitter <a href="http://www.twitter.com/luciodublin" target="_blank">@luciodublin</a><br />
<strong>Photos in this article are from Barry Mc Call Photographer</strong><br />
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<strong><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-73146166213969459482015-03-04T10:48:00.000-08:002015-08-31T07:35:20.075-07:00Mark Moriaty, San Pellegrino Young Chef 2015. The Taste Magazine March edition 2015<br />
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<article class="post-11423 post type-post status-publish format-image has-post-thumbnail hentry category-irish-restaurant-stories category-restaurant-news tag-atul-kochhar tag-bon-appetit tag-chef-mark-moriarty tag-clare-smyth tag-dan-doherty tag-gordon-ramsay tag-mark-moriarty tag-michelin-stars tag-oliver-dunne tag-winner-of-the-san-pellegrino-young-chef-2015 tag-young-chef-2015-competition tag-young-irish"><div class="post-inner group">
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Young Irish Chef Mark Moriarty Crowned Ireland & the UK Winner of the San Pellegrino Young Chef 2015 by Robert Jacob</h1>
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March 4, 2015</div>
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Last week, a panel of leading chefs from Ireland and the UK – who hold five Michelin stars between them selected <strong>Mark Moriarty</strong>, Sous Chef at The Culinary Counter as the best emerging chef talent from Ireland & the UK at a live cook-off in london for the San Pellegrino Young Chef 2015 competition.<br />
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Mark was selected as one of 20 global finalists, chosen from 3,620 chefs across 191 countries, and will represent Ireland & the Uk in the final showdown at Expo Milan in June 2015. <br />
Moriarty ‘s winning dish of Celeriac Baked in Barley and Fermented Hay with Cured and Smoked Celeriac was inspired by Mark’s love of a humble ingredient taking centrestage and this was certainly the case with his celebration of Celeriac. <br />
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The judging panel of four acclaimed chefs – <em>Clare Smyth MBE</em>, Chef Patron at Restaurant <em>Gordon Ramsay</em>, <em>Atul Kochhar</em>, Chef Patron at Benares, <em>Dan Doherty</em>, Executive Chef at Duck & Waffle and <em>Oliver Dunne</em>, of Bon Appétit agonizingly tasted and deliberated over signature dishes of 10 up-and-coming chefs from the UK & Ireland during a nail biting event lasting over four hours.<br />
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Clare Smyth (who holds three Michelin stars) said: “The calibre of dishes we tasted tonight was really impressive but Mark’s dish stood out with its flavour, unforgettable theatre and true message behind his dis. I am looking forward to helping Mark perfect his dish for the final in Milan and I think the UK & Ireland can win this!”<br />
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Mark Moriarty now faces the ultimate test in Milan, where he will be mentored by Clare Smyth, who will guide him through the intricate process of honing his signature dish.<br />
He will also be teaming up with a young designer chosen by Vogue Italia who will in turn interpret his dish in fashion.<br />
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Mark’s efforts will be judged later in june in Milan by a judging panel of world class chefs that reads like a who’s who of contemporary gastronomy namely Joan Roca, Massimo Bottura, Gaston Acurio, Yoshihiro Narisawa, Yannik Alleno, Margot Janse and Eric Ripert.<br />
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Wishing you the very best of luck, Mark.<br />
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<strong><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-34355909670394495592015-02-06T05:55:00.000-08:002015-08-31T07:36:28.426-07:00" Girl Power is back "The New Age of Irish Chefs, Grainne O'Keefe,Kate Lawlor,Jessica Murphy,Louise Bannon & Maria Raftery The Taste Magazine Feb edition 2015<br />
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<span style="font-size: x-large;">The New Age of Irish Chefs – Watch out Boys !!! Girl Power is back… by Robert Jacob</span></h1>
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February 2, 2015</div>
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Last November, <b>San Pellegrino</b>, ambassador of Italian taste and fine dining, launched a global talent search to find the Best Young Chef 2015.<br />
Young Chefs from all over the world were invited to apply, outlining their signature dish on finedininglovers.com,the online magazine for worldly food enthusiasts.The Chefs had to be 30 or under and working as professionals in a restaurant as chefs, sous chefs or chef de partie for at least a year.<br />
<b>ALMA</b>, the world’s leading international educational and training centre for Italian Cuisine, selected the first 10 finalist from each region according to five golden rules ; ingredients, skills, genius, beauty & message.<br />
Four young Chefs from Ireland have made it to the UK-Ireland shortlist. <b>Mark Moriaty</b> of The Culinary counter; <b>Stephen Holland</b> of Lough Erne Resort, Enniskillen; <b>Maria Elena Martinez Otero </b>of The Four Season and <b>Sarunas Godovan</b> of Tankardstown House, Slane.<br />
They will now embark on a once in a lifetime journey and cook their way into the hearts of four of Ireland and the United Kingdom leading Chefs, all with incredible gastronomic success stories and no less that 5 Michelin * between them, <b>Oliver Dunne</b> of Bon Appetit, <b>Clare Smyth</b> of Restaurant Gordon Ramsay, <b>Atul Kotchar</b> of Benares and <b>Daniel Doherty</b> of Duck & Waffle, to earn their place in the final taking place in Milan later in June.<br />
Following on from previous collaboration with <b>Missoni</b> and <b>Bulgari</b>, <b>San Pellegrino</b> announces a new partner this year in <b>Vogue Italia</b>, another iconic Italian brand that shares the same quintessentially ideals including culture, togetherness, creativity and beauty. <span class="s1"><b>Vogue Italia</b> will match the 20 chef finalist with 20 emerging fashion designers and each designer will interpret the chef’s signature dish with his/her own creation. The culmination of the <b>San Pellegrino Awards</b> will be on June 25th – 27th in Milan, where S. Pellegrino will be the official sponsor of <b>Expo Milano 2015</b>.</span><br />
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Here at home, our own rising stars quickly making their mark on the culinary & restaurant platform have all been women. <b>Grainne O’Keefe</b>, Senior Sous chef at <b>Pichet, Dublin</b>; <b>Kate Lawlor</b>, Head chef/owner of <b>Fenn’s Quay ,Cork</b>; <b>Maria Raftery</b>, Head chef at <b>Zuni, Kilkenny</b>; <b>Jessica Murphy</b>, Head chef/owner of <b>Kai cafe & restaurant, Galway</b> and <b>Louise Bannon</b>, Sous chef, <b>Noma, Copenhagen & Japan.</b><br />
These five great female chefs have been very consistent and are constantly chasing standards in presenting us with innovative menus bursting with flavours, textures and colours, while using fresh organic produce from local artisan suppliers.<br />
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<li><b>Ms O’Keefe of Pichet</b> is ready to be the next Clare Smyth and has already shown her skills by working her way through the ranks at Pichet for the last 3 years and is presently Senior Sous chef at the award winning restaurant. With its’ upbeat atmosphere and impeccable service, the Michelin Bib Gourmand restaurant is going from strength to strength, weekday, lunchtimes and weekends, for lunch and dinner, at each seating, every table is full.</li>
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<a href="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Pichet-1-2.jpeg"><img alt="Pichet 1-2" class="alignnone size-full wp-image-9551" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Pichet-1-2.jpeg?resize=650%2C650" data-recalc-dims="1" /></a><br />
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<b>Salmon Tartar, compressed cucumber, radish & avocado</b><br />
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<a href="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Pichet-2.jpg"><img alt="Pichet 2" class="alignnone size-full wp-image-9552" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Pichet-2.jpg?resize=650%2C1156" data-recalc-dims="1" /></a><br />
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<b>Roast Scallop, slowcooked short rib, jerusalem artichoke & parmesan foam</b><br />
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<b>Pichet Restaurant, Trinity street, Dublin 2</b><br />
<b>Tel: 01-6771060</b><br />
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<ul>
<li>While in Cork, following her beliefs in using the very best of Irish produce available both locally and elsewhere, <b>Kate Lawlor of Fenn’s Quay</b> has worked very hard in putting her stamp on the restaurant menu, hence it is of no surprise that it is one of the culinary delights of Cork. In cosy surroundings , where service blends friendliness and professionalism, Kate’s award winning cuisine is sure to impress any visitor to Cork City.</li>
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<strong>Fenn’s Quay won Best Restaurant in Cork at the Restaurant Association of Ireland Awards 2014</strong><br />
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<a href="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Fenns-Quay-1.jpeg"><img alt="Fenns Quay 1" class="alignnone size-full wp-image-9546" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Fenns-Quay-1.jpeg?resize=650%2C650" data-recalc-dims="1" /></a><br />
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<b>Braised feather blade of beef cooked in Dungarvan black rock stout with Ballhoura </b><b>mushroom duxelle & vegetable crisps</b><br />
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This has become a house speciality and goes spectacularly well with her legendary Smoked Gubbeen mash.<br />
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<a href="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Fenns-Quay-2.jpeg"><img alt="Fenns Quay 2" class="alignnone size-full wp-image-9547" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Fenns-Quay-2.jpeg?resize=650%2C636" data-recalc-dims="1" /></a><br />
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<b>Carragen moss with cider poached apples & raisins with Baldwin’s ice cream</b><br />
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Otherwise known as the Irish pannacotta as well as a traditional dish given a new lease of life here.<br />
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<b>Fenn’s Quay, no 5 Sheares street, Cork City.</b><br />
<b>TEL: (021) 4279527</b><br />
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<li><strong>Jessica Murphy of Kai, Galway</strong> is constantly pushing boundaries with furious creativity. Her ingenious cooking is a wild riot of flavours, textures and colours. Whether it’s smoking, pickling, curing, foraging , it just seems that there is nothing that she can’t cook. Her philosophy is all about the finest, freshest seasonal local produce.</li>
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I am a fervent follower of Jess’s instagram acc, curious to see as to what she is up to next and it is always thought provoking with plenty of humour.<br />
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<strong>Voted Best Chef& Best Restaurant in Connaught at the Food & Wine Awards</strong><br />
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<a href="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Kai-Cafe-1.jpg"><img alt="Kai Cafe 1" class="alignnone size-full wp-image-9548" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Kai-Cafe-1.jpg?resize=650%2C650" data-recalc-dims="1" /></a><br />
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<b>Clare Venison tartar with ink lavosh, watercress and pink peppercorns</b><br />
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<a href="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Kai-Cafe-2.jpg"><img alt="Kai Cafe 2" class="alignnone size-full wp-image-9549" src="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Kai-Cafe-2.jpg?resize=650%2C650" data-recalc-dims="1" /></a><br />
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<b>Mc Geough’s air dried ham, sheep cheese and pears</b><br />
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<b>Kai Cafe & Restaurant, sea road, Galway.</b><br />
<b>Tel: (091)526003</b><br />
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<li><b>Louise Bannon of Noma </b>is currently rocking it with Rene Redzepi ‘s team, launching Noma, Japan. This is a lady with the ability to produce great cooking appropriate to the season and relies on the finest sustainably sourced, organic produce. Her concept in striving for delicious flavours and environmental harmony, will invite diners to partake in the immediacy and excitement of vegetables just out of the soil, fruits right off the branch and fish just out of the sea such as this dish I sampled a while back.</li>
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<a href="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Louise-Bannon-noma-1.jpg"><img alt="Louise Bannon, noma 1" class="alignnone size-full wp-image-9550" src="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Louise-Bannon-noma-1.jpg?resize=650%2C521" data-recalc-dims="1" /></a><br />
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<b>Razor clams, radish & rapeseed oil</b><br />
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<b>Noma, Copenhagen & Japan </b><br />
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<li><b>Maria Raftery of Zuni </b>has been a key player in the now thriving Kilkenny food scene, helping to support local producers and growers. She is active in the Kilkenny food festival and the flavours and tastes she creates are modern Irish with hints and influences from around the globe.</li>
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<a href="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Zuni-Picture-1.jpg"><img alt="Zuni Picture 1" class="alignnone size-full wp-image-9553" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/Zuni-Picture-1.jpg?resize=650%2C366" data-recalc-dims="1" /></a><br />
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<b><br /></b><br />
<b>Apple trifle, apple jelly, caramel custard, calvados cream, bulmers granita & apple doughnut.</b><br />
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<b>Zuni, 26 Patrick Street, Kilkenny.</b><br />
<b>Tel: (056) 7723999</b><br />
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It seems that Girl Power is Back in force , so take note boys !!! you don’t want to be left behind.<br />
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-29240066466513693492015-02-02T10:14:00.000-08:002015-08-31T07:38:08.216-07:00The Chop House Gastro Pub, The Taste Magazine Feb edition 2015<br />
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<article class="post-9533 post type-post status-publish format-image has-post-thumbnail hentry category-restaurant-news category-irish-restaurant-reviews tag-aviva tag-dublin-4 tag-kevin-arundel tag-restaurants-in-ballsbridge tag-robert-jacob tag-shelnourne-road tag-the-chophouse"><div class="post-inner group">
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The Chophouse Review by Robert Jacob</h1>
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February 2, 2015</div>
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Often there’s no faster route to total satisfaction than a sudden surge of spontaneity and set out in search of a carnivore’s feast. To satisfy this urge and raise our weather dampened souls last week, we headed down to <strong>The Chophouse</strong> on Shelbourne road.<br />
<strong><br /></strong>
<strong>The Chophouse Gastro Bar</strong> is a relaxed eatery offering a dining concept within a pub style setting. Chef/owner Kevin Arundel is committed to using the finest Irish produce to create dishes that are fresh and in season but as the name suggest, the speciality here is quality Irish meats, which are sourced from farms in Co. Roscommon and Louth. From Dexter, Hereford, Limousin & Porterhouse to mention a few, along with lamb and pork choices,the menu caters for all tastes and includes a good selection of fish dishes as well, which are updated every morning on their blackboards scattered across the restaurant.<br />
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We were seated at a corner table by large Windows painted in Elephant grey, filling the spacious room with glorious light. It felt very welcoming and unpretentious.<br />
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<a border="0" href="http://thetaste.ie/wp/chophouse-robert-jacob/thechophousephoto3/"><img alt="" data-attachment-id="9536" data-comments-opened="" data-image-description="" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"1398443494","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="TheChophousePhoto3" data-large-file="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/TheChophousePhoto3.jpg?fit=1024%2C1024" data-medium-file="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/TheChophousePhoto3.jpg?fit=300%2C300" data-orig-file="http://thetaste.ie/wp/wp-content/uploads/2015/02/TheChophousePhoto3.jpg" data-orig-size="1000,1500" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/TheChophousePhoto3.jpg?resize=219%2C329" data-original-height="329" data-original-width="219" height="329" style="height: 329px; width: 219px;" title="TheChophousePhoto3" width="219" /> </a> </div>
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An interesting menu, all very reasonably priced, included Starters of 5 Miletown goats cheese, Aubergine caviar, Salted Hazelnut, Tomato& red pepper dressing @ €9.00 or how about a Ballotine of smoked Ham hock & Foie Gras @ €11.50, with Spiced apple & Pear, Fennel salad or an inviting Ravioli Ricotta & Wild Mushrooms @ €9.50 with Walnut, baby spinach & porcinni sauce.<br />
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My starter of Caramelised Scallops, Double Alsace bacon & sweet celeriac puree @ €14.00 exceeded my expectation. Moist & silky, it melted in the mouth with just a hint of smokiness from the crispy bacon and complimented by the smooth and velvety sauce to make it a perfect mouthful.<br />
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<a href="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/TheChophousePhoto4.jpg"><img alt="TheChophousePhoto4" class="alignnone wp-image-9537" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/TheChophousePhoto4.jpg?resize=650%2C434" height="434" width="650" /></a><br />
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Moving onto mains courses, are familiar fares of 35 day dry aged Limousin or Hereford Beef, 10oz Rib eye steak @ €28.00,includes sides of garlic green beans,caramelised onion & twice cooked chips and a choice of cracked black peppercorn, Bearnaise or garlic butter, or Roast lion of Wild Wicklow Venison, buttered Kale, celeriac puree, Jackmac’s black pudding & Veal jus cream @ €28.00, or simply Roast breast of free range chicken, Wild mushroom & scallion creamy, pomme puree & cep cream @€19.00. Must be the best chicken in town, it brought back memories of Chicken cooked in my mother’s kitchen and of her mother’s before that.<br />
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On this occasion, I opted for the Chump of Slane Valley lamb, organic carrot puree, savoy cabbage, fondant potato & port jus @ €27.00. It was delicious. The lamb was tender and fell apart at the touch of one’s fork, it sat atop delicately sauteed savoy cabbage. And the fondant potato was pure indulgence, the accompanying sauce helped to balance out this perfect dish, ideal for this wintry evening or a Sunday lunch. It fulfilled all requirements.<br />
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The Grilled Fillet of Irish Hereford Beef, with gratin potato, horseradish & parmesan crust, spinach & garlic cream @ €32.00 was equally delicious, full of flavour and beautifully cooked to medium rare as requested. The potato gratin was creamy while the sautee spinach added a smack of freshness to this perfect feast.<br />
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<a href="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/TheChophousePhoto5.jpg"><img alt="TheChophousePhoto5" class="alignnone wp-image-9538" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2015/02/TheChophousePhoto5.jpg?resize=650%2C975" height="975" width="650" /></a><br />
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For Desserts, on the recommendation of very pleasant waitress Cathy, I chose the Bailey’s & Mascarpone mousse with berry compote and granola. The mousse was smooth and wonderfully light and ever so lightly flavoured with the liqueur that it didn’t overpower while the granola added a welcoming touch of textures Perfect and was an ideal choice to compliment our meal and as the evening ebbed away, we thought, .. Yes, this is exactly what was needed and how a cold wintry evening should be spent.<br />
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The Chophouse is very popular with locals as well as with business people from the surrounding areas but I also see group of friends and couples who want some tasty food before hitting the Aviva Stadium for a Concert or en route to Sandymount beach or the RDS in Ballsbridge.<br />
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We loved the emphasis on local produce, friendly, attentive staff and the relaxed vibe of the place.<br />
Well worth a visit and excellent value for great food.<br />
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<b>The Chophouse Gastro Pub</b><br />
<b>2, Shelbourne Road,</b><br />
<b>Ballsbridge,</b><br />
<b>Dublin 4</b><br />
<b>Tel: 01- 6602390</b><br />
<b><a href="mailto:info@thechophouse.ie">info@thechophouse.ie</a></b><br />
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<strong><em><span style="font-family: Georgia;"><br /></span></em></strong><br />
<strong><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong><b> </b></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-85853139692975093552015-01-23T09:16:00.000-08:002015-08-31T07:38:24.919-07:00Kale...Queen among greens<div class="separator" style="clear: both; text-align: center;">
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<strong style="text-align: justify;"><em>"If the vegetable kingdom had supermodels, the girl of the moment would be Kale "</em></strong><span style="text-align: justify;">. I am pleased to see this amazing green finally getting some recognition as I have always loved </span><strong style="text-align: justify;"><em>Kale.</em></strong><span style="text-align: justify;"> It is good for you and it's delicious, in fact it is trending as </span><strong style="text-align: justify;"><em>Thee Super food</em></strong><span style="text-align: justify;"> of the moment, from </span><strong style="text-align: justify;"><em>Kale Chips</em></strong><span style="text-align: justify;"> to detoxifying</span><strong style="text-align: justify;"><em> Kale juices, </em></strong><span style="text-align: justify;">hence it came as no surprise that this super green is rapidly gaining in popularity and is being recognised for it's exceptional health benefits and flavour.</span></div>
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Belonging to the Brassica family( cabbage, broccoli,Brussels sprouts) with plain or curly leaves, ranging in colour from green,dark green to purplish red( Leaf & Spear, Curly kale, Cavolo Nero,Rape kale). It is rich in antioxidant, vitamins A,C &K as well as Calcium and is known to lower cholesterol.</div>
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<span style="font-family: Times, 'Times New Roman', serif;">In Ireland, we are mostly familiar with kale when mixed with mashed potatoes to make the traditional </span><strong style="font-family: Times, "Times New Roman", serif;"><em>Colcannon</em></strong><span style="font-family: Times, 'Times New Roman', serif;">. In Italy, Cavolo Nero is used in the Tuscan soup </span><strong style="font-family: Times, "Times New Roman", serif;"><em>Ribollita</em></strong><span style="font-family: Times, 'Times New Roman', serif;">,In China commonly used in stir-fry with beef or poultry,found in Portugal in </span><strong style="font-family: Times, "Times New Roman", serif;"><em>Caldo Verde Soup</em></strong><span style="font-family: Times, 'Times New Roman', serif;"> and a firm favourite at Christmas with the festive ham in Scandinavia.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"><strong><em>Kale</em></strong> is extremely versatile and makes a tasty addition to <strong><em>Soups</em></strong>, <b style="font-style: italic;">Casseroles </b>or<b style="font-style: italic;"> </b>simply <strong><em>sautéed</em></strong> and even raw in a <strong><em>salad</em></strong>.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Look for firm, deeply coloured leaves and hardy stems. Smaller leaves will be more tender and milder in flavour hence ideals for raw salads. It is delicious when braised with <strong><em>smoked sausage</em></strong> or <strong><em>bacon</em></strong>.Very thinly sliced in a salad with <strong><em>pomegranate seeds</em></strong>, <strong><em>pear</em></strong>, <strong><em>avocado</em></strong> & <strong><em>nuts</em></strong>. Sautéed with <strong><em>olive oil</em></strong>, <strong><em>lemon</em></strong> and <strong><em>sumac</em></strong>, baked into a flan with<strong><em> nutmeg</em></strong> or <strong><em>herbs</em></strong> or blitz into a sauce to coat <strong><em>Farfalle</em></strong> or <strong><em>Conchiglie</em></strong> pasta.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"> Remove limp, damaged leaves and thick coarse ribs and store kale unwashed,in a plastic bag in the fridge but it also freezes really well.</span><br />
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<span style="font-family: Times, 'Times New Roman', serif; text-align: justify;">Here are a few easy ways in working this super green into your diet</span><span style="font-family: Times, "Times New Roman", serif;"></span></div>
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<b style="text-align: left;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Gratin
of Kale with a potato rosti base</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><br /></span></b>
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<a href="http://1.bp.blogspot.com/-TI4wQ_SJPbU/U0vm7InffPI/AAAAAAAACFw/avWuBL2tWw8/s1600/rsz_img_2617.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="http://1.bp.blogspot.com/-TI4wQ_SJPbU/U0vm7InffPI/AAAAAAAACFw/avWuBL2tWw8/s1600/rsz_img_2617.jpg" width="400" /></a></div>
<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> <span style="font-family: Times, "Times New Roman", serif;">300 grms of Kale , blanched</span></span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">150 ml of milk</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">450 ml of double cream</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">2 garlic cloves</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Sprig of thyme</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">4 eggs</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Grated nutmeg</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Salt & pepper</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">For
the potato rosti base :</span></b><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><br /></span></b></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">4 large rooster potatoes grated</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">2 tbsp of potato flour</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">1 egg , lightly beaten</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Pinch of salt</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Wash and peel the potatoes, Keep in cold water to
prevent discolouration. Place in a clean tea towel, twist and squeeze out all
the excess water. Add in the egg, potato flour and salt.Heat 1 tsp of oil in a
non stick frying pan, throw in the grated potatoes and flatten out into a
pancake<span style="mso-spacerun: yes;"> </span>to cover the base and sides of
the pan. Cook until golden, place a large plate over the pan <span style="mso-spacerun: yes;"> </span>and flip over the rosti. Cook the other side
to a golden colour as well. </span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Place the rosti in a large buttered flan dish. This
is now your base for the Gratin.</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">In a large pan of salted boiling water, blanch the
kale for 2-3 mins. Drain and refresh in cold water. Cut out the middle stalk
and chop finely.In a saucepan, bring the milk, cream, garlic and thyme to the
boil. Take off the heat and leave to cool.</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Add the eggs, salt, blk pepper and nutmeg to taste.
Mix in the shredded kale, pour into the flan dish and bake in a pre- heated
oven at 150 c for 20-30 mins until just set.</span></div>
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<li style="color: black; font-size: 12pt; font-style: normal; font-weight: normal;"><div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm; mso-list: l0 level1 lfo1;">
<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">This is a <strong><em>gluten free</em></strong> recipe and ideal
for celioac.</span></div>
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<li style="color: black; font-size: 12pt; font-style: normal; font-weight: normal;"><div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm; mso-list: l0 level1 lfo1;">
<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Substitute the kale for any other
filling you prefer such as broccoli, spinach, cherry tomatoes,cauliflower,
asparagus,leeks etc.....</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"></span><br /></div>
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<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: 12pt; line-height: 115%;">
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</span><br />
<div style="margin: 0cm 0cm 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Raw
Kale Salad</span></b></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;">This is a very tasty salad from Dorcas Barry, which she prepared when we did a demo a while back</span>.</span><br />
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<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">1bag of Kale </span></span></div>
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<div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Coarse sea salt</span></span></div>
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<div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Juice of ½ a lemon</span></span></div>
<span style="font-family: Times, "Times New Roman", serif;"><span style="line-height: 115%;">
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</span><br />
<div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Small handful of
toasted pine nuts/ cashews/ peanuts etc...</span></span></div>
<span style="font-family: Times, "Times New Roman", serif; line-height: 115%;">
</span>
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<div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Pomegranate seeds /
cranberries/ apricots/ raisins etc...</span></span></div>
<span style="font-family: Times, "Times New Roman", serif; line-height: 115%;">
</span>
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<div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">2 stick of celery<span style="mso-spacerun: yes;"> </span>& spring onion Chopped</span></span></div>
<span style="font-family: Times, "Times New Roman", serif; line-height: 115%;">
</span>
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<div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Olive oil</span></span></div>
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;">
</span></span>
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<div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Wash and pat dry the
kale leaves. Remove the centre stalk. </span></span></div>
<span style="line-height: 115%;">
<span style="font-family: Times, "Times New Roman", serif;">
</span></span><br />
<div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm;">
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<span style="font-family: Times, "Times New Roman", serif;">
</span></span><br />
<div style="font-size: 12pt; margin: 0cm 0cm 10pt; text-align: justify;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Stack up the leaves and
chopped very finely, place in a large bowl and sprinkle with the lemon juice
and a good pinch of salt. </span></span></div>
<span style="line-height: 115%;">
<span style="font-family: Times, "Times New Roman", serif;">
</span></span><br />
<div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm;">
</div>
<span style="line-height: 115%;">
<span style="font-family: Times, "Times New Roman", serif;">
</span></span><br />
<div style="font-size: 12pt; margin: 0cm 0cm 10pt; text-align: justify;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Using your hands,
massage the kale, lemon juice and salt until it starts to wilt, Add the
remaining ingredients and mix . </span></span></div>
<span style="line-height: 115%;">
<span style="font-family: Times, "Times New Roman", serif;">
</span></span><br />
<div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm;">
</div>
<span style="line-height: 115%;">
<span style="font-family: Times, "Times New Roman", serif;">
</span></span><br />
<ul style="font-size: 12pt;"><span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;">
</span>
<li style="color: black; font-size: 12pt; font-style: normal; font-weight: normal;"><div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm; mso-list: l0 level1 lfo1;">
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: 12pt; line-height: 115%;">This salad will last for up to 3 days in
t</span><span style="font-size: 12pt; line-height: 115%;">he fridge</span></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span></li>
<span style="font-family: Times, "Times New Roman", serif;">
</span>
<li><div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm; mso-list: l0 level1 lfo1;">
<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Add diced up Feta Cheese for a light
lunch suggestion</span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span></li>
<span style="font-family: Times, "Times New Roman", serif;">
</span>
<li style="color: black; font-size: 12pt; font-style: normal; font-weight: normal;"><div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm; mso-list: l0 level1 lfo1;">
<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Substitute the Kale for Spinach or
Chinese cabbage</span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span></li>
<span style="font-family: Times, "Times New Roman", serif;">
</span></span></ul>
<span style="line-height: 115%;">
<span style="font-family: Times, "Times New Roman", serif;">
</span></span><br />
<div style="color: black; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm;">
<div style="font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;"><strong>Fragrant Duck, Kale & lemon grass stir-fry</strong></span></span></div>
<div style="font-family: Calibri, sans-serif; font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times New Roman; font-size: small;"><strong><br /></strong></span></span></div>
<div class="separator" style="clear: both; font-family: Calibri, sans-serif; font-size: 11pt; text-align: center;">
<span style="line-height: 115%;"><a href="http://4.bp.blogspot.com/-i5jSwJrGFLo/U0vm0XeUJ8I/AAAAAAAACFo/_ynx5BamGPA/s1600/rsz_img_3077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-i5jSwJrGFLo/U0vm0XeUJ8I/AAAAAAAACFo/_ynx5BamGPA/s1600/rsz_img_3077.jpg" width="350" /></a></span></div>
<div style="font-family: Calibri, sans-serif; font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times New Roman; font-size: small;"><strong><br /></strong></span></span></div>
<div style="font-family: Calibri, sans-serif; font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times New Roman; font-size: small;"><br /></span></span></div>
<div style="font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">2 duck breasts</span></span></div>
<div style="font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">200 grms of shredded kale</span></span></div>
<div style="font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">1 stalk of lemon grass , finely chopped</span></span></div>
<div style="font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">thumb of fresh ginger, finely chopped</span></span></div>
<div style="font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">1 clove of garlic, crushed</span></span></div>
<div style="font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">1 red pepper, de-seeded and sliced</span></span></div>
<div style="font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">2 tbsp of sesame oil</span></span></div>
<div style="font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">2 tbsp of light soy sauce</span></span></div>
<div style="font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-size: small;"><br /><span style="font-family: Times, "Times New Roman", serif;"></span></span></span></div>
<div style="font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: small; line-height: 115%;"> Place the duck breast in a cold frying pan skin side down over medium heat , As it heats up the fat will render away. Once the skin is golden and crisp, remove and set aside. In a small bowl , mix the sesame oil & soy sauce and drizzle the mixture over the duck breast and leave to marinate.</span></span></div>
<div style="font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;">When cooled, slice the duck into strips on the diagonal and reserve the marinade.</span></span></div>
<div style="font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;">Drain most of the fat from your frying pan and heat up the pan until almost smoking.Return the sliced duck to the pan and stir fry until the flesh is cooked thru, add in the ginger, garlic, peppers & kale. Toss until the kale starts to wilt. Add back the marinade and mix to coat thru.</span></span></div>
<div style="font-size: 11pt;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;">Serve with steamed rice.</span></span></div>
<ul style="font-size: 11pt;"><span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;">
</span>
<li><span style="font-family: Times, "Times New Roman", serif;">Use Chicken,beef, prawns or tofu instead of the Duck</span></li>
<span style="font-family: Times, "Times New Roman", serif;">
</span>
<li><span style="font-family: Times, "Times New Roman", serif;">Use tender stem broccoli, shredded Savoy Cabbage as an alternative to Kale</span></li>
</span></ul>
<div style="font-family: Calibri, sans-serif; font-size: 11pt;">
<br /></div>
<div style="font-family: Calibri, sans-serif; font-size: 11pt;">
<span style="line-height: 115%;"><b style="font-family: "Times New Roman"; font-size: medium; line-height: 115%;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Warm Salad of Kale, chick peas with
Sumac</span></span></b></span></div>
<div style="font-family: Calibri, sans-serif; font-size: 11pt;">
<span style="line-height: 115%;"><b style="font-family: "Times New Roman"; font-size: medium; line-height: 115%;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><br /></span></span></b></span></div>
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<span style="line-height: 115%;"><a href="http://3.bp.blogspot.com/-dMDWRCE3cJ4/U0vqZPXgHrI/AAAAAAAACGc/5f-PSVley_A/s1600/rsz_057warm+kale+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-dMDWRCE3cJ4/U0vqZPXgHrI/AAAAAAAACGc/5f-PSVley_A/s1600/rsz_057warm+kale+salad.jpg" width="346" /></a></span></div>
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<span style="line-height: 115%;"><b style="font-family: "Times New Roman"; font-size: medium; line-height: 115%;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><br /></span></span></b></span></div>
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;">1 tin of chick peas , drained</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">500 grms of
Kale, chopped</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">1 onion,
sliced</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">2 tomatoes,
de-seeded and diced</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Lemon juice
to taste</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">1<sup>1/</sup><sub>2</sub>
tsp of sumac</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">3 tbsp of
chopped mint</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">2 garlic
cloves</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">¼ tsp of
cinnamon</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">1 tsp of
sugar</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">2tbsp of
olive oil</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;"></span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;"></span></span><br />
<div style="font-size: 11pt; margin: 0cm 0cm 10pt;">
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: 12pt; line-height: 115%;">Heat the oil
in a frying pan,add the onion and cook over low heat until
translucent.</span><span style="font-size: 12pt; line-height: 115%;">Add the
tomatoes, sugar, cinnamon, garlic and shredded kale. </span></span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: 12pt; line-height: 115%;">Toss until the kale starts to wilt.</span><span style="font-size: 12pt; line-height: 115%;"> Add in the mint, lemon juice and sumac. </span></span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Serve immediately.</span></span></div>
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;"></span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;"></span></span><br />
<ul style="direction: ltr; font-size: 11pt; list-style-type: disc;"><span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;">
</span>
<li style="color: black; font-size: 12pt; font-style: normal; font-weight: normal;"><div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm; mso-list: l0 level1 lfo1;">
<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">You
can replace the chick peas with other grains such
as black lentils or cannelini beans</span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span></li>
<span style="font-family: Times, "Times New Roman", serif;">
</span>
<li style="color: black; font-size: 11pt; font-style: normal; font-weight: normal;"><div style="color: black; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm; mso-list: l0 level1 lfo1;">
<span style="font-family: Times, "Times New Roman", serif; font-size: 12pt; line-height: 115%;">Add
diced bacon /chorizo or boiled eggs for a more substantial salad and serve as
a light lunch</span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span></li>
<span style="font-family: Times, "Times New Roman", serif;">
</span></span></ul>
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;"></span></span><br />
<span style="line-height: 115%;"><strong style="font-size: 11pt;"><span style="font-family: Times, "Times New Roman", serif;">Kale Flu shot</span></strong></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 11pt;">
I saw this in a magazine, a flu shot using Kale from Stacie Allred.</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: 11pt;">
I gave it a try but added 2 tbsp of Agave Syrup & a thumb of fresh ginger to improve the taste for my palette.</span></span></div>
<span style="line-height: 115%;">
<span style="font-family: Times, "Times New Roman", serif;">
</span></span><div style="color: black; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm;">
<span style="line-height: 115%;"><span style="font-family: Calibri, sans-serif;"><span style="font-family: Times, "Times New Roman", serif; font-size: 11pt;"> Why not give it a try and let me know how you get on or share your version with us.</span></span></span></div>
<span style="line-height: 115%;">
<div style="color: black; font-style: normal; font-weight: normal; margin-bottom: 10pt; margin-top: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<a href="http://3.bp.blogspot.com/-2MChESO8ONU/U0vmny0nGzI/AAAAAAAACFg/AMTyZDZ8P14/s1600/untitled+kale+flue+shot.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="http://3.bp.blogspot.com/-2MChESO8ONU/U0vmny0nGzI/AAAAAAAACFg/AMTyZDZ8P14/s1600/untitled+kale+flue+shot.png" width="400" /></a></div>
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<strong><em><br /></em></strong></div>
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<strong><em>Tagged: <u>robert jacob</u>-<u>kale</u>-<u>gratin</u>-<u>salad</u>-<u>duck</u>-<u>dorcas barry</u>-<u>flu shots</u>-<u>detox</u></em></strong></div>
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<strong><br /></strong>
<strong><em><a href="http://www.dorcasbarry.com/">www.dorcasbarry.com</a></em></strong></div>
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<strong><em><br /></em></strong></div>
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<span style="font-family: Times New Roman; font-size: small;"><strong><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong></span></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-26234561844195098302015-01-12T15:41:00.000-08:002015-08-31T07:40:04.682-07:00The Greenery on lennox street & Donnybrook village. The New Kid on the block. The Taste Magazine Jan edition 2015<br />
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<article class="post-7263 post type-post status-publish format-image has-post-thumbnail hentry category-dining-out-competitions category-restaurant-news category-irish-restaurant-reviews tag-donnybrook tag-lennox-street tag-restaurant-review tag-robert-jacob tag-the-greenery"><div class="post-inner group">
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The New Kid on the block – The Greenery on Lennox street & Donnybrook village by Robert Jacob</h1>
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January 3, 2015</div>
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Nestled away in the southern end of Donnybrook village beside the Old Wesley Stadium is South county Dublin best kept secret <i>“</i><em><strong>The Greenery</strong></em><i>”</i>, an all-day casual restaurant which is rapidly making it’s mark on the local clientele.With Havana next door, the temple for stylish dressing, one is not surprised to see the place bustling with fashionistas. Cream leather upholstered chairs and banquettes provides a contemporary look that is smart yet very comfortable and unpretentious.<br />
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<img alt="The Greenery.. Cover Photo" class="aligncenter wp-image-7264 size-full" src="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2014/12/The-Greenery..-Cover-Photo.jpg?resize=650%2C418" height="418" width="650" /></div>
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Hence it was no surprise to see <em><strong>The Greenery</strong></em> branching out in another leafy suburbs, in Portobello this time around and on Lennox street to be precise. This new venture resides in the location formerly known as The Lennox Cafe which has been totally revamped and the decor is altogether brighter with an urban chic feel.<br />
Both restaurants offers a varied menu with reasonably priced dishes and there is plenty of choice to satisfy all budgets and tastes.<br />
While the breakfast menu has all the usual variations on eggs, from scrambled, baked or poached, you can also tuck in a <em><strong>Full Irish @ €10.50</strong></em> or just simply have <em><strong>French toast with bacon & maple syrup @ €8.50</strong></em><i>.</i> The lunch menu is rather more substantial yet light but still with plenty to choose from, a <em><strong>Warm chicken salad with avocado, sun blushed tomatoes, pesto and Parmesan shavings @ €12.50</strong></em> to a <em><strong>classic Steak sandwich combo with crisp onions, slow roasted plum tomato & baby gem on toasted ciabatta @ €10.50 served with a choice of soup or fries</strong></em><i>.</i><br />
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I have eaten there a few times and on each visit, the food has been very good. It is simple food yet very tasty and not compromising on flavours and every thing was served with good humour by a very cheerful team.<br />
For breakfast or an early brunch, I would recommend the <em><strong>Egg Benedict @ €9.50</strong></em> or the <em><strong>Egg Florentine also at @ €9.50</strong>.</em><br />
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With a silky herby hollandaise sauce enrobing the perfectly poached eggs which surrendered it’s runny yolks at the touch of ones fork, slow cooked ham for the first and well seasoned wilted spinach for the latter on warm toasted muffins, both were delicious and guaranteed to set you off for the day ahead on a good note. The coffee here @€2.20 is excellent and if it happens to be “en fin de semaine”, why not push the boat and go for a <em><strong>Mimosa @€8.00</strong></em> or a <em><strong>Bloody Mary @€7.50</strong>.</em><br />
For lunch, the <em><strong>Crab Salad with avocado, tomato vinaigrette @€13.50</strong></em> was smartly presented and the combination of flavours in this colourful dish worked well together. There was just enough citrus zing to cut through the sweetness of the crab meat which was very fresh and smelled of the sea.<br />
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The <em><strong>Quesadillas with spicy chicken, roasted peppers @ €10.50</strong></em> was equally delicious. The toasted and crispy tortilla wrap contrasting nicely with the softness of the chicken and peppers within. It was full of flavours, with a garnish of mixed leaves, crispy onions, guacamole and salsa, it was ideal for a light lunch.<br />
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For dinner, the daily catch of the day, whether it be the Sea bass or hake is excellent or a classic Beef Burger is equally good too.<br />
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So if you are around Portobello or venturing towards the South-side of the city, <em><strong>The Greenery</strong></em> is indeed an attractive spot for a bite to eat with really pleasant service and excellent value.<br />
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<strong>The Greenery, Café- Restaurant 3, Eirpage House, Donnybrook, Dublin 4.
Tel: 01-2195966</strong><br />
<strong>The Greenery on Lennox street, Cafe- Restaurant 31, Lennox street, Portobello, Dublin 8. Tel: 01-4759743</strong><br />
<a href="http://www.thegreenery.ie/"><strong>www.thegreenery.ie</strong></a><br />
<br />
<strong><br /></strong><br />
<strong>Twitter Competition</strong>:<br />
I have a voucher to give away for<span class="s3"><b><i> a VIP Brunch for 2 </i></b></span><span class="s1">at the location of your choice.</span><br />
To be in with a chance to win, simply<b><i></i></b><br />
1. follow <strong>@jacobscrackers9</strong> on Twitter<br />
2. tweet <strong>Brunch #TheGreeneryonlennoxsreet</strong><br />
A Winner will be picked on the<b><i> 25th of January 2015.</i></b><br />
<b><i><br /></i></b>
<strong style="text-align: justify;"><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-7992563542977474192015-01-06T15:25:00.000-08:002015-08-31T07:40:36.348-07:00Kinsale Gourmet Academy by David Rice . The Taste Magazine Jan edition 2015<br />
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Win & Cook like a Pro at the Kinsale Gourmet Academy with David Rice by Robert Jacob</h1>
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January 3, 2015</div>
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Embrace the new year and learn a new skill in how to cook like a pro with Award winning<b> Chef David Rice</b> at the newly launched <b>Kinsale Gourmet Academy.</b><br />
Set in the private and exclusive environment of <b>Ballinacurra House</b>, against the backdrop of <b>Kinsale</b> with its rich history and culinary heritage,the new cookery school will further strengthen Kinsale’s reputation as the ‘Culinary Capital’ of the southern coast. It was one the key factors missing in Kinsale’s bid as ‘Foodie Capital of Ireland’ and will be the final piece of the jigsaw which will further add to the prestige of the town.<br />
Before joining Ballinacurra House, David was a senior chef for two years at Dublin’s Michelin star restaurant <b>Chapter One</b>. Prior to that he was head chef at the <b>Mustard Seed</b> restaurant in Adare, Co. Limerick for three years. Whilst at the Mustard Seed he won Best Chef in Limerick at the <b>Restaurant Association of Ireland awards 2010</b>. In addition, the Mustard Seed won Country House of the year in 2008 and Best Use of Local Ingredients in 2009 at the <b>Georgina Campbell Awards</b> and he has also worked at <b>Gordon Ramsay’s</b> restaurant at Claridges, <b>Jamie Oliver’s Fifteen</b> in Cornwall as well as <b>The River Cafe</b> in London.<br />
A large focus for this new state of the art cookery school will be building on their reputation in catering for private groups and corporates and work with them to design a bespoke course to suit their needs and objectives that will include a teambuilding element, adding in meeting time or other activities. But Individuals will also be able to book into scheduled courses which will range from half day, one day, two day and 5 day courses. Classes will be kept small to ensure that students receive the best quality and one-to one tutoring.<br />
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<b><i>“Cooking should be accessible to everyone and I hope to demystify complicated cooking techniques in a fun and relaxed environment” says David.</i></b><br />
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The new Gourmet Academy will without doubt puts Kinsale firmly on the map as a culinary food destination and being able to offer gourmet tour groups a further reason to visit and stay in Kinsale, whilst incorporating a food demonstration or hands-on session as well as all the other elements on offer. Food tourism is a growing sector within Failte Ireland’s remit and the 18th Century 40 acre Estate offers all the luxuries you would expect in any 5 star setting in a prime location with unique themed rooms, 2 self catering coach houses, and impeccable service. It has attracted a blue chip clientele for the past 10 years that is looking for that special unique ambiance and quality that you cannot get by other standard offerings. The new Kinsale Gourmet Academy will certainly compliment that, not to forget world class activities locally including the Old Head Golf Course, the picturesque fishing village of Kinsale with it’s many award winning eating establishments such like Martin Shanahan‘s <b>Fishy Fishy </b> Restaurant and all will make it unique in the Irish cookery school market.<br />
So if you have your own group of friends or work colleagues or just your good self and would like to expand your culinary repertoire then this is where you should be heading.<br />
<strong><br /></strong>
<strong>For further information</strong>:<br />
<strong>Web</strong>: www.kinsalegourmetacademy.com<br />
<strong>Location</strong>: Ballinacurra House, Kinsale, Co. Cork, Ireland<br />
<strong>Phone</strong>: +353 (0) 21 4779040<br />
<strong>E-mail:</strong> info@ballinacurra.com<br />
<b><br /></b>
<b>Competition</b><br />
For your chance to win a <b>Voucher for 2 </b>to one of their one–day course (value €290.00), simply <b>follow & tweet @jacobscrackers9 on Twitter using the hashtag #kinsalegourmetacademy</b><br />
<b><br /></b>
<strong style="text-align: justify;"><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-42495544452536283512014-12-22T15:57:00.000-08:002015-08-31T07:41:38.308-07:00I love Cooking Magazine .. Christmas with the Chefs. Dec 2014<div class="col-full col-wider" id="header">
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Christmas With The Chefs – Robert Jacob</h1>
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Fri, 05 Dec 2014</h5>
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Following an award-wining career, designer Robert Jacob swapped high fashion for fine dining and to pursue his real love of food & wine. A classically trained chef, he has a background nurtured in some of Dublin & London’s top Michelin star establishments. Today he chats with us about Christmas, and making life easy on yourself.<br />
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<strong>What is your first food memory of Christmas ?</strong><br />
It would have to be eating toasts dripping with foie gras butter as a young child. I have a French Mother and she would always prepare her foie gras Royale over the weekend before Christmas, which is traditionally served at Christmas in her native land. All the trimmings from the terrine would be blended with farmhouse butter and turn into a foie gras butter which we would then spread on hot toasts.<br />
<strong> </strong><br />
<strong>Can you tell us a little about your Christmas celebration and what it means to you ?</strong><br />
It is the perfect occasion for indulging ourselves in dressing up and to entertain at home but I don’t allow it to be a stressful affair as entertaining these days can be as laid back as one likes and involve nothing more formal than guests draping themselves over your furniture and enjoying the food that you have lovingly prepared and drinks that you have chosen yourself. For me it is not about exchanging gifts but rather sharing quality time with close friends & family.<br />
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<div class="wp-caption aligncenter" id="attachment_7472" style="width: 310px;">
<a href="http://www.ilovecooking.ie/recipe/chocolate-chestnut-log/attachment/robert-jacobs-gluten-log/"><img alt="robert jacobs gluten free log" class="wp-image-7472 size-medium" src="http://www.ilovecooking.ie/wp-content/uploads/2014/11/robert-jacobs-gluten-log-300x194.jpg" height="194" width="300" /></a><br />
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Robert’s Gluten Free Chocolate Chestnut Log</div>
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<strong>Do you follow your mother’s recipe for Christmas dinner or have you evolved?</strong><br />
Indeed I have evolved but certain food and elements have to be adhered to such as the Christmas cake. Christmas just wouldn’t be complete without the Christmas cake & pudding. I always bake both but they are rarely consumed in my household. However , both freezes really well, Christmas cake and madeira make a wonderful ice-cream, shape into a sausage and roll into a meringue roulade whereas Christmas pudding makes a great base for a baked alaska. Both are almost traditional but with added snow.<br />
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<strong>What unusual addition is unique to your Christmas feast ?</strong><br />
Whether with a contemporary reinvention of the classics, I always add a touch of drama in shape, form or colour. I serve my food in verrines or as easy bites and make use of all those shot glasses, expresso cups , mini ceramic pots and spoons lurking at the back of the cupboard and perfect to showcase my favourite Irish Artisan food producers:<br />
Burren cured salmon with organic seaweed<br />
Ed Hick ‘S Wild smoked venison & squash puree<br />
Tartare of Asparagus and Goat’s bridge trout caviar<br />
Wildwood vinegars for sauces & mixing into cocktails<br />
And any leftovers can go back in the fridge until later, to serve as an assiette of cold starters or just at hand to fill that little peckish gap before moving on to yet another party or god forbid for the unexpected guests.<br />
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<strong>What are your top three tips for a person cooking their first Christmas dinner ?</strong><br />
1. Check your bank balance , this will be a good guide in planning your menu, but of course even if normally your budget is restricted , it doesn’t prevent you from going upmarket for this special occasion .<br />
2. Keep it simple. Not great heaped servings and an overload of luxury, but a spoonful or two of festive treats, with flavours intense and complimentary and don’t forget, that the most basic recipe can be topped and dressed up to look fabulous and as long as you use quality ingredients, they will taste fantastic too. Check out Irish Artisan producers, there is a huge range of high quality produce out there.<br />
3. Last but most important, prepare as much as possible on the days before as you want to enjoy the festivities as well.<br />
<strong><br /></strong><br />
<strong>Follow Robert on <a href="https://twitter.com/jacobscrackers9" target="_blank">Twitter</a> or like his page on <a href="https://www.facebook.com/jacobscrackersblog" target="_blank">Facebook</a> for updates and recipes.</strong><br />
<strong><br /></strong>
<strong style="text-align: justify;"><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2015;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-33001277792444859572014-12-08T04:44:00.000-08:002015-08-31T07:42:45.846-07:00The Dead Rabbit. New York"Santa's favourite Tipple" Irish Whiskey Cocktails by Jack McGarry The Taste Magazine. Dec 2014<br />
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<h1 class="post-title">
Santa’s Favourite Tipple by Robert Jacob</h1>
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by Robert Jacob · December 3, 2014</div>
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<strong>Embrace the festive season this year in style & celebrate Christmas 2014 with panache. There is the traditional, that requires the little black dress, three rows of pearls, fresh holly and the heavy spiced dark red mulled wine, that will have you rooting for the headache tablets on Christmas morning.</strong><br />
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But for cutting-edge, think smart boutique hotel or New York loft. This requires altogether a different look, Cocktails is the drink of choice here, not mulled wine!<br />
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This year one of the world’s best cocktail bartenders, Jack McGarry, co-founder of The Dead Rabbit Grocery and Grog in New York was in Dublin as special guest of Dublin Whiskey Live. The Dead Rabbit won Best American Cocktail Bar and the World’s Best Drinks selection at the 2014 Tales of the Cocktails Spirited Awards. This two Spirited Award wins, reinforces the bar’s achievements at last year’s 2013 Tales of the Cocktails that included winning “ World’s Best New Cocktail Bar, World’s Best Cocktail Menu and International Bartender of the year “ for Jack McGarry.<br />
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“<em>As an Irishman, I’m proud to restore my country’s spirit to popularity in the US and I decided to rethink our offerings from the ground up and salute Irish Whiskey, with a definitive selection of rare and unique expressions and an unprecedented number of newly created drinks to honor it.</em>” – Says McGarry<br />
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<img alt="Photo 2,Dead Rabbit NY, Sean Muldoon & Jack McGarry" class="size-full wp-image-6416 aligncenter" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2014/12/Photo-2Dead-Rabbit-NY-Sean-Muldoon-Jack-McGarry.jpg?resize=560%2C449" height="449" width="560" /><br />
<em>Sean Muldoon & Jack McGarry, Co-founders of The Dead Rabbit NY</em></div>
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Having opened its doors less than two years ago, The Dead Rabbit can already boasts five Spirited Awards. A truly remarkable feat and affirms all the effort that they put in each day to make The Dead Rabbit experience unforgettable for their clientele. From the start, The Dead Rabbit set out to shake up the cocktail world and set new standards of excellence with a refined second storey cocktail parlor offering no less than 64 cocktails, all using Irish Whiskey.<br />
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Whether you are a whiskey enthusiast, an uninitiated newcomer or just looking for a night out that offers you something different, this bar provides the unique opportunity and platform to make learning about Irish whiskey both fun and stimulating.While most of us are acquainted with it as a sipping spirit, Irish whiskey is versatile and plays very well in a broad range of cocktails, from light and refreshing to more contemplative that will have you both surprised and delighted.<br />
With gentle persuasion, Jack very kindly gave us 3 of his Irish Whiskey cocktail recipes to share with you. And as a Christmas bonus from us at The Taste.ie, there is your chance to dazzle your friends & family as we will be giving away a bottle of each Whiskey courtesy of Ally McAlpine from the Celtic Whiskey Shop to one lucky winner so as you can russle up these newly created quaffs .<br />
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<a href="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2014/12/Photo-3Dead-Rabbit-NYMontilla...Powers-Gold-label.jpg"><img alt="Photo 3,Dead Rabbit NY,Montilla...Powers Gold label" class="size-full wp-image-6417 aligncenter" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2014/12/Photo-3Dead-Rabbit-NYMontilla...Powers-Gold-label.jpg?resize=560%2C720" height="720" width="560" /></a><br />
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<strong>Montilla ( Jillian Vose )</strong></div>
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2 Dash Dale Degroff Pimento Bitters<br />
1 tsp Cinnamon bark syrup<br />
0.25 oz Pierre Ferrand dry Curacao<br />
0.75 oz Alvear Pale cream sherry<br />
0.75 oz Cocchi Americano<br />
1.5 oz Toasted Sesame infused Powers Gold Label Irish Whiskey<br />
<em>Method</em>: Stirred<br />
<em>Garnish</em>: lemon oil<br />
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<a href="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2014/12/Photo-4-Dead-Rabbit-NY-Tipperary-...Powers-Johns-Lane.jpeg"><img alt="Photo 4, Dead Rabbit NY, Tipperary ...Powers Johns Lane" class="alignnone size-full wp-image-6420" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2014/12/Photo-4-Dead-Rabbit-NY-Tipperary-...Powers-Johns-Lane.jpeg?resize=560%2C713" height="713" width="560" /></a><br />
<strong><br /> Tipperary</strong></div>
<div style="text-align: center;">
2 dashes Orinoco Bitters<br />
2 dashes Orange Bitters<br />
.05 oz Green Chartreuse<br />
1.05 oz Sweet Vermouth<br />
1.05 Powers John’s Lane Irish Whiskey<br />
<em>Method</em>: stirred<br />
<em>Garnish</em>: Orange twist<br />
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<a href="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2014/12/Photo-5Dead-Rabbit-NY-Faro-Point....Teeling-small-batch.jpg"><img alt="Photo 5,Dead Rabbit NY, Faro Point....Teeling small batch" class="alignnone size-full wp-image-6418" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2014/12/Photo-5Dead-Rabbit-NY-Faro-Point....Teeling-small-batch.jpg?resize=560%2C374" height="374" width="560" /></a></div>
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<strong>Faro Point ( Jillian Vose)</strong></div>
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1 dash Dr Orinoco Bitters<br />
1 dash Bittermen’s Mole Bitters<br />
0.75 oz lemon juice<br />
0.5 oz Banana Simple syrup<br />
0.25 Orgeat<br />
0.5 oz Pineau de charentes<br />
1oz Plantation 5 year Barbados rum<br />
1oz Teeling Small batch Irish Whiskey<br />
<em>Method</em>: Shaken<br />
<em>Garnish</em>: Nutmeg</div>
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<strong><br /></strong></div>
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<strong>Competition</strong></div>
<div style="text-align: center;">
Simply follow @jacobscrackers9 & @Thetaste_ie on twitter &<br />
send us a tweet with #santafavtipple#deadrabbitny#celticwhiskeyshop<br />
to be in with a chance to win the 3 bottles of whiskey.<br />
A winner will be picked on the 15th Dec.</div>
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<strong><br /></strong></div>
<div style="text-align: center;">
<strong>Big Thanks</strong></div>
<div style="text-align: center;">
<strong>to The Celtic Whiskey Shop for supplying the prize,</strong><br />
<strong>Located on 27-28 Dawson street , Dublin 2.</strong><br />
<strong>Tel :01-6759744</strong></div>
<div style="text-align: center;">
<strong>More Information</strong></div>
<div style="text-align: center;">
<a href="http://www.celticwhiskeyshop.com/download/CWS-2014_LR%20(1).pdf"> http://www.celticwhiskeyshop.com/download/CWS-2014_LR%20(1).pdf</a><br />
<a href="http://www.deadrabbitnyc.com/">http://www.deadrabbitnyc.com</a> or <a href="https://www.facebook.com/deadrabbitnyc">https://www.facebook.com/deadrabbitnyc</a></div>
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<strong><br /></strong></div>
<div style="text-align: center;">
<strong>Great Cocktail Getaway</strong></div>
<div style="text-align: center;">
Alternatively, why not treat yourself or give someone you love a Christmas voucher<br />
to the <em>Brooklodge & Macreddin village</em>, situated just outside Dublin, nestled against the<br />
stunning backdrop of the Wicklow mountains. There you can have your own Mixologist<br />
extraordinaire <em>Oisin Davis</em> and their Award winning restaurant <em>The Strawberry Tree</em>.<br />
<br /></div>
<div style="text-align: center;">
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<img alt="Photo 6,BROOKLODGE Christmas Voucher 2014" class="alignnone size-full wp-image-6419" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2014/12/Photo-6BROOKLODGE-Christmas-Voucher-2014.jpg?resize=560%2C267" height="267" width="560" /><br />
<a href="http://www.brooklodge.com/">www.brooklodge.com</a><br />
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<strong style="text-align: justify;"><em><span style="font-family: Georgia;"><br /></span></em></strong><br />
<strong style="text-align: justify;"><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2014;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-38416785795907366662014-12-05T03:45:00.000-08:002015-08-31T07:44:02.733-07:00Chameleon Restaurant celebrating 20 yrs of success. The Taste Magazine. Dec 2014<br />
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<article class="post-6272 post type-post status-publish format-image has-post-thumbnail hentry category-restaurant-news tag-carol-otoole tag-chameleon-restauran tag-chef-kevin-otoole tag-dublin-2 tag-temple-bar"><div class="post-inner group">
<h1 class="post-title">
Chameleon 20 Years of Success</h1>
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by Robert Jacob · December 1, 2014</div>
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<img alt="Chameleon Picture Restaurant" class="attachment-thumb-large wp-post-image" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/Chameleon-Picture-Restaurant.jpg?resize=650%2C340" /></div>
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<b>Chameleon</b> in Temple Bar has had an enduring presence on the Dublin Food Scene since the mid 90’s and recently celebrated its 20 anniversary. An outstanding achievement indeed, in an industry where only a mere 7% sees it through their first birthday.<br />
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It is run by husband and wife <b>Kevin & Carol O’Toole,</b> While Carol oversees the Front of House and business side of things, Chef Kevin takes great pride in the attention to details required to produce Award-Winning food in his kitchen, showcasing Irish produce – Wicklow Lamb,Rare breed Fermanagh black pigs, Broightergold’s rapeseed oil, Highbank Orchard’s Ciders, 8 degrees brewing craft beers among a few. Chameleon picked up <i><b>Best World Cuisine</b></i> at the <i>I<b>rish Restaurant Awards 2013.</b></i><br />
The influence here at Chameleon is Indonesia, often referred to as the World’s largest Archipelago, with more than 18,000 islands, it has a Culture steeped in history, so not surprisingly,with such a rich mixture of cultures, the Cuisine varies from region to another or whichever of it’s many islands you visit.<br />
It can be fiery or enticingly aromatic but always full of fantastic flavours with subtle undertones from the use of a huge variety of Spices , Herbs & various Soy sauces . Hence good Culinary skills , Palate and a nose is a must in it’s execution, as there is no secret to making the most perfect and tastiest dishes , it all lies in the tasting and balancing of flavours.<br />
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I love Kevin personal take, inspired by Indonesian Culture and tailored for an Irish audience, such the Ox cheek beef Rendeng cooked only once, ”Malaysian style” as opposed to the twice cooked drier Indonesian version, all because we do here in Ireland like a bit of extra gravy.<br />
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In keeping with popular demands and trends of the bohemian quarter of Temple bar, they opened the Spice Bar downstairs in Chameleon in January 2014. This new concept has worked rather well for all concerned, allowing people to choose their favourite “ tapas style “ along with a glass of wine or an artisan craft beer while the upstairs restaurant continues to serve the traditional “ Rijst-Tafel “. This has allowed the Chefs to play with specials and seasonal produce such as Irish Scallops, goat, mushrooms etc.. as well as offering full vegetarian and coeliac menus option.<br />
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<em><b>Here are some of the dishes I feasted upon recently</b></em><br />
<b><br /></b>
<b>Bumbu Bali Mushrooms</b> were crisp marinated portobelo & chestnut mushrooms in a lacy tempura batter served with Chameleon’s own spicy peanut sauce. Deliciously succulent, they were perfectly cooked , soft with a moist golden crunchiness and melted in the mouth. The peanut sauce with enough lime to balance out the garlic and ginger of the marinating curry paste.<br />
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<a href="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/photo-1Chameleon-Portobello-chustnut-mushrooms-bunbu-bali1.jpg"><img alt="photo 1Chameleon Portobello & chustnut mushrooms bunbu bali" class="wp-image-6281 size-full aligncenter" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/photo-1Chameleon-Portobello-chustnut-mushrooms-bunbu-bali1.jpg?resize=560%2C390" height="390" width="560" /></a></div>
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<span style="font-weight: bold;"><b>Scallop Bumbu Bali</b> </span>were Irish king scallop in a bumbu bali sauce, balinese foam & pomegranate reduction and crab.The scallops were perfectly cooked, silky, juicy and full of flavours while the crab had a refreshing smack of granny smith apples & subtle hint of chilli. I could have eaten a massive amount of these and nothing else.<br />
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<a href="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/photo-2-Chameleon-Scallop-bumbu-bali.jpg"><img alt="photo 2 Chameleon Scallop bumbu bali" class="wp-image-6285 size-full aligncenter" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/photo-2-Chameleon-Scallop-bumbu-bali.jpg?resize=560%2C676" height="676" width="560" /></a></div>
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Next the <b style="font-weight: bold;">Otak otak pipeh </b>was a Crab Cake with hake, asian herbs, ginger, garlic and chillies coated in panko crumbs. With enough Hake to add substance and not overpower, some sweet potato enchancing the sweetness of the Crab Meat coupled with the sweet & sour of the Mango Chilli Sauce, this little gem delivered a glorious mouthful of Sunshine on the palate.<br />
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<a href="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/photo-3_1otak_otak_crab_cakes.jpg"><img alt="photo 3_1otak_otak_crab_cakes" class="wp-image-6279 size-full aligncenter" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/photo-3_1otak_otak_crab_cakes.jpg?resize=560%2C406" height="406" width="560" /></a></div>
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A side of <b style="font-weight: bold;">Asinan salad </b>was a mix of Chinese leaves, pak-choi, coriander, cucumber shavings, shredded mango & pineapple in a galangal and shallot dressing.<br />
Here the simple ingredients of the dressing, where the shallots and galangal are browned and caramelised in Broightergold Rapeseed oil transforming all the simple ingredients into a harmonious plate of flavours.<br />
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<a href="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/photo-4-_asinan_salad.jpg"><img alt="photo 4 _asinan_salad" class="wp-image-6280 size-full aligncenter" src="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/photo-4-_asinan_salad.jpg?resize=560%2C503" height="503" width="560" /></a></div>
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For additional textures with a Crunch factor , came <b style="font-weight: bold;">Pangsit goreng </b>were Crispy fried Pork Wontons served with a chilli sambal. Slow cooked pork belly is used here as the filling. It fell apart on the first bite with a subtle hint of ginger, cumin, fennel & scallions .Oh…. My … need I say more? Only that they were demolished in a flash.<br />
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<a href="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/photo-5_pangsit_goreng_pork_wontons1.jpg"><img alt="photo 5_pangsit_goreng_pork_wontons" class="wp-image-6284 size-full aligncenter" src="http://i1.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/photo-5_pangsit_goreng_pork_wontons1.jpg?resize=560%2C519" height="519" width="560" /></a></div>
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The famous <b style="font-weight: bold;">Perkedel</b><b> </b>followed, a crisp Potato cake with Chick peas and Curry Leaves. It was served on a little mound of finely shredded red cabbage , enrobed with the most delish pickled aubergine mayonnaise & a mango chilli salsa. This Indonesian style potatoe cake had some lovely textures to it, which came from some finely diced vegetables. The Pandang leaves were wonderfully aromatic and all encased in a golden crispy coating of Panko crumbs and toasted sesame seeds.<br />
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<a href="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/Photo-6perkedel_potato_cake1.jpg"><img alt="Photo 6perkedel_potato_cake" class="wp-image-6282 size-full aligncenter" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/Photo-6perkedel_potato_cake1.jpg?resize=560%2C350" height="350" width="560" /></a></div>
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The final dish of braised <b style="font-weight: bold;">Ox Cheek Beef Rendeng</b> was wonderfully rich and fragrant, slow cooked it was very tender and juicy and fell apart on contact and practically melted in the mouth. A perfect harmony of flavours with undertones of tamarind and coconut. It was full of fantastic flavours & offered a very real feel good factor.<br />
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<a href="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/photo-7-Chameleon-Ox-cheek-rendang1.jpg"><img alt="photo 7 Chameleon , Ox cheek rendang" class="wp-image-6283 size-full aligncenter" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/photo-7-Chameleon-Ox-cheek-rendang1.jpg?resize=560%2C310" height="310" width="560" /></a></div>
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This was a pure Celebration of Indonesia and indeed a glorious feast that took me back to very happy memories of holidaying in Bali.<br />
This adaptable couple are looking forward to what the future holds for their enduringly popular gem of a restaurant and Award -Winning Food. Soon, you will be able to purchase some of their produce at the weekly food market in Temple Bar & sample some of their food at the Temple Bar Taste Trail at the end of January 2015. I don’t know about you but I will without doubt be stocking up on their One pot Sauces & Pickled Aubergine Mayonnaise.<br />
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<b><br /></b></div>
<div style="font-weight: bold;">
<b>Chameleon</b><br />
<b>1, lower fownes st</b></div>
<div style="font-weight: bold;">
<b>Temple Bar, Dublin 2</b></div>
<div style="font-weight: bold;">
<b>Tel : 353-1-6710362 </b></div>
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<a href="http://www.chameleonrestaurant.com/"><b>www.chameleonrestaurant.com</b></a></div>
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<b><br /></b></div>
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<b>Photography by Mark Duggan </b></div>
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<div style="font-weight: bold;">
Check out our competition to win a Dinner voucher for 2 at Chameleon . There are two up for grabs so Best of Luck & enjoy.</div>
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Happy Christmas to all. x<br />
<br />
<strong style="text-align: justify;"><em><span style="font-family: Georgia;"><br /></span></em></strong><br />
<strong style="text-align: justify;"><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2014;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-68328720194551986032014-12-04T05:17:00.000-08:002015-08-31T07:44:31.017-07:00Ross lewis of CHAPTER ONE" In the king's Kitchen " The Taste Magazine. Dec 2014<br />
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<article class="post-6258 post type-post status-publish format-image has-post-thumbnail hentry category-restaurant-news tag-chapter-one tag-dublin-restaurant tag-michelin-chef tag-michelin-star tag-michelin-star-restaurant tag-restaurant tag-robert-jacob tag-ross-lewis"><div class="post-inner group">
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by Robert Jacob· December 3, 2014</div>
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<img alt="Ross Lewis featured image" class="attachment-thumb-large wp-post-image" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/Ross-Lewis-featured-image.jpg?resize=650%2C340" /></div>
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Considered by many to be one of the greatest chef, <b>Ross lewis</b>‘s Michelin Star Restaurant, <b>Chapter One </b>is without doubt regarded as the best in Ireland. Waiting for Ross at the Chef’s table overlooking the open plan kitchen, with chefs radiating energy as they cook and interact with each other, brought back many happy memories as I was fortunate to have been trained and worked here as a Chef many moons ago.<br />
While the dining room is infused with refined elegance, the menu is gloriously modern European. Ross Lewis approach to cooking is restrained, minimalist, playfull but most of all, It is focused on pure clean flavours using the best seasonal produce with unexpected contrast of flavours, temperatures and textures.<br />
<strong><em><br /></em></strong>
<strong><em>Here he tells us a bit about his passion.</em></strong><br />
<strong><br /></strong>
<strong>What are your first food memories?
</strong><br />
<br />
“Collecting eggs with my grandfather on his farm and going back to the house to cook a big fry up. On a gastronomic note, It would be eating Scallops Mornay in Jimmy Edwards in Kinsale at the age of 7-8yrs, when eating out was a once a year family affair as well as a huge treat. Another that spring to mind would be pickled Roll mops herrings from Halpins in Cork that subsequently triggered my ongoing love of salt & vinegars.“<br />
<strong><br /></strong>
<strong>How would you describe Chapter One?
</strong><br />
“A work in progress. An honest exchange between the kitchen, where we go to a lot of trouble in sourcing hand crafted, high quality ingredients and to reflect them on a plate in our own style that we have developed over the last 23 years. Overall Chapter One delivers a warm welcome upfront, congenial atmosphere and value for money in terms of consistency. “<br />
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<a href="http://1.bp.blogspot.com/-0N6M3Epf3jo/VIGxD2Vj_QI/AAAAAAAACfc/QjJJvraWJFw/s1600/Chapter%2Bone%2Bphoto%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-0N6M3Epf3jo/VIGxD2Vj_QI/AAAAAAAACfc/QjJJvraWJFw/s1600/Chapter%2Bone%2Bphoto%2B3.jpg" width="317" /></a></div>
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<strong>If you had to pick one dish, which you are most proud of, off your current menu, which one is it and why?
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“The Crab salad, with cucumber jelly, compressed cucumber, salted cucumber, clam juices, coriander oil, brown crab mayonnaise. I like dishes that have elegance, integrity and balance and this one is certainly beautiful, very elegant and with great balance of flavours.<br />
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<strong>What aspect of running a restaurant do you love and hate the most?</strong><br />
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“I love the creative part, the organizational side, chasing standards and constantly trying to improve. The way you get bogged down is through the repetitiveness, constant training of staff , spending time outside of the kitchen due to pressure for media demands that unfortunately are vital nowadays.“<br />
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<a href="http://3.bp.blogspot.com/-Dl4RsfpBAKk/VIGxMk52a9I/AAAAAAAACfs/jR8C2NuyO1w/s1600/Chapter%2BOne%2Bphoto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-Dl4RsfpBAKk/VIGxMk52a9I/AAAAAAAACfs/jR8C2NuyO1w/s1600/Chapter%2BOne%2Bphoto.jpg" width="266" /></a></div>
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<strong>What are your views in relation to your Michelin star ? Is the star a blessing or a curse?</strong><br />
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“Without hesitation, I would say a blessing. You have to embrace it and be grateful. There is no point in allowing it to intimidate you as it does drive a huge amount of customers your way as well as incoming foreign journalist who are on the look out for what’s new, fresh and where is the quality.”<br />
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<strong>Your book gives back to the food producers behind Chapter One, how important is it to you and have they played a part in the success of the restaurant?</strong><br />
<br />
“Indeed, my menu is a patch work quilt of my suppliers. They form part of the big Irish food family and I appreciate their passion. I know when I get products from them, they strive to ensure how beautiful they can make it as opposed to how much profit is there in it for them and this gives me a huge reassurance for at the end of the day, all cooking starts with the shopping.<br />
As to the success of the restaurant, there are three elements to take into account.<br />
Firstly, all the staff that have passed through here, constantly pushing standards.<br />
Our Suppliers and our Customers.”<br />
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<a href="http://2.bp.blogspot.com/-P4d7OdXmnJQ/VIGxI6r3QAI/AAAAAAAACfk/xNGl4n5tiy8/s1600/Chapter%2Bone%2BBarry%2BMc%2Bcall%2C%2Bphoto%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-P4d7OdXmnJQ/VIGxI6r3QAI/AAAAAAAACfk/xNGl4n5tiy8/s1600/Chapter%2Bone%2BBarry%2BMc%2Bcall%2C%2Bphoto%2B2.jpg" width="320" /></a></div>
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Looking to the future is there any dreams left to fulfill?</strong><br />
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“In a perfect world, I would love to think that I could go on to another level and get another star.“<br />
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<a href="http://4.bp.blogspot.com/-uR0KdodDYz0/VIGw69RLmGI/AAAAAAAACfU/Q-Mhr5Nzp-w/s1600/chpapter%2Bone%2Bphoto%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-uR0KdodDYz0/VIGw69RLmGI/AAAAAAAACfU/Q-Mhr5Nzp-w/s1600/chpapter%2Bone%2Bphoto%2B5.jpg" width="400" /></a></div>
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<strong>What are your views on Ireland as a food destination?
</strong><br />
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“It has an increasing appeal and the food scene is changing and certainly on it’s way up. The premier produce of Ireland is second to none and we must move forward in premiumising our products. It has provenance and tells a story. As a small island, there is a great food family out there, the soul and spirit within that community is so strong and I can see it getting stronger, I hope that in a decade, we will be blessed to be one of the greatest food country in the world.”<br />
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<a href="http://1.bp.blogspot.com/-zzCbl8e1di8/VIGxWoIdULI/AAAAAAAACf8/mp4mfgjL3ko/s1600/Chapter%2BOne%2Bphoto%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-zzCbl8e1di8/VIGxWoIdULI/AAAAAAAACf8/mp4mfgjL3ko/s1600/Chapter%2BOne%2Bphoto%2B4.jpg" width="266" /></a></div>
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<strong>Can you tell us a little about your Christmas celebrations, and what it means to you?</strong><br />
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“Personally and physically, it is a huge burden of relief after working all the hours god sent for the past months. We close for two weeks and primarily it is having the time off and spending it with my family.<br />
My thought process for the Christmas meal, is to keep it simple. I usually opt for the traditional turkey as I refuse to eat it at any other time . It would have to be a bronze free-range organic bird with 3-4 simple accompaniments. I would also waver on something like duck, with a good punchy red cabbage, good roast potatoes and bread sauce.<br />
Pushing the boat out, I might go for something decadent and treat myself to some White truffle or skewered foie-gras with chestnut. The next day, I really like capon stuffed with spinach, brioche and foie-gras. It is Christmas after all and this is a rare treat so be good to yourself.“<br />
Thank you Chef.<br />
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<em><b>Robert Jacob in conversation with Ross Lewis of Chapter One about his passion and his Michelin Star.</b></em><br />
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<strong>Chapter One</strong><br />
<b> 18-19 Parnell Square<br /> Dublin 1<br /> Tel : 01-8732266<br /> www.chapteronerestaurant.com</b><br />
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<strong style="text-align: justify;"><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2014;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong><br />
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-52669831218990263432014-12-03T15:02:00.001-08:002015-08-31T07:44:48.315-07:00 San Pellegrino Best Young Chef 2015. A global talent search. Have you got what it takes to be the !!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MZ2WVWfW9YU/VH-VqfZggtI/AAAAAAAACfE/3u5QkK7whPQ/s1600/San%2BPelligrino%2Byoung%2Bchef%2B2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-MZ2WVWfW9YU/VH-VqfZggtI/AAAAAAAACfE/3u5QkK7whPQ/s1600/San%2BPelligrino%2Byoung%2Bchef%2B2015.jpg" width="456" /></a></div>
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<strong><em><span style="font-size: medium;">San Pellegrino, ambassador of Italian taste and fine dining, </span></em><i><span style="font-size: 13pt;">launches a global talent search to find the best young chefs from all over the world.</span></i></strong><br />
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Open until December 15<sup><span style="font-size: x-small;">th</span></sup>, <b>young chefs from all over the world can apply outlining their signature dish on</b> <b><a href="http://www.finedininglovers.com/" target="_blank"><span style="color: #1155cc;">www.finedininglovers.com</span></a></b>, the online magazine for food enthusiasts, proudly endorsed by <strong>S.Pellegrino and Acqua Panna</strong><span lang="EN-GB">. </span>The chefs must be 30 or under and working as professionals in a restaurant as chefs, sous chefs or chefs de partie for at least one year.</div>
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All candidates will be divided in 20 regions according to geography. Thereafter , <strong>ALMA</strong>, the world’s leading international educational and training centre for Italian Cuisine <strong>,</strong><a href="http://www.alma.scuolacucina.it/" target="_blank"><span style="color: windowtext; text-decoration: none;"><strong>www.alma.scuolacucina.it</strong></span></a> will select the first 10 finalists from each region according to five Golden Rules: <strong><i>ingredients, skills, genius, beauty, message</i>.</strong><u></u><u></u></div>
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Between January 16<sup><span style="font-size: x-small;">th </span></sup>and February 28<sup><span style="font-size: x-small;">th</span></sup>, the 10 finalists from each geography will have to compete at a local heat before a judging panel composed of independent top chefs who will taste their signature dishes and choose the best one, according to the five Golden Rules. By the end of February 2015, the 20 finalist will be announced.<u></u><u></u></div>
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Following on from previous collaborations with <strong>Missoni</strong> and <strong>Bulgari</strong>, <strong>S.Pellegrino announces a new partner in Vogue Italia, </strong>another iconic Italian brand that shares the same quintessentially ideals, including culture, togetherness, and beauty.<u></u><u></u></div>
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In March 2015, Vogue Italia will match the 20 chef finalists with 20 emerging fashion designers and each designers will interpret the chef’s signature dish with his/her own creation <u></u><u></u></div>
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<b>The culmination of the talent search – the <i>S.Pellegrino Talent Awards</i> - will be on June 25<sup><span style="font-size: x-small;">th</span></sup>-27<sup><span style="font-size: x-small;">th</span></sup> in Milan</b>, where S.Pellegrino will be the official water of Expo Milano 2015 and of the Italian Pavilion. At this event, the signature dishes and designs will be showcased and celebrated along with Vogue Italia. <u></u><u></u></div>
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<b><i><u>The 20 regions are :</u></i></b><b><span lang="EN-US"><u></u><u></u></span></b></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;"><br /></span></div>
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<span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">Italy<u></u><u></u></span></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">France<u></u><u></u></span></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">Germany-Austria<u></u><u></u></span></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">Switzerland<u></u><u></u></span></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">Spain-Portugal<u></u><u></u></span></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">UK-Ireland<u></u><u></u></span></div>
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<u></u><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;">Russia/Baltics/CIS <u></u><u></u></span></div>
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<u></u><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;">8.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;">Scandinavia (Norway/Sweden/Finland/<wbr></wbr>Denmark)<u></u><u></u></span></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">9.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">East Europe <u></u><u></u></span></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">10.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">BeNeLux<u></u><u></u></span></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">11.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">Med Countries <u></u><u></u></span></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">12.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">USA<u></u><u></u></span></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">13.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">Canada<u></u><u></u></span></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">14.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">Africa-Middle East <u></u><u></u></span></div>
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<u></u><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;">15.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;">Latin America - Caribbean<u></u><u></u></span></div>
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<u></u><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;">16.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;">Pacific (Australia/NZ/Pacific Islands)<u></u><u></u></span></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">17.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">China<u></u><u></u></span></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">18.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">Japan<u></u><u></u></span></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">19.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">Central Asia <u></u><u></u></span></div>
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<u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">20.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><u></u><span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;">Southern - East Asia</span></div>
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<span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt;"><u></u><u><strong>The 5 Golden Rules :</strong></u></span></div>
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<b><span lang="IT" style="font-size: 14pt;"></span></b><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;"><strong>INGREDIENTS:</strong> Successfully selecting the best of what the market has to offer with regards to quality, freshness and uniqueness.<u></u><u></u></span></div>
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<u></u><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;"><strong>SKILLS:</strong> Successfully handling and transforming raw materials into a finished dish that respects its original essence.<u></u><u></u></span></div>
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<u></u><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;"><strong>GENIUS:</strong> Successfully exploring ideas, inspiring, unexpected prospects/outlooks, connected with fine dining culture with a personal and contemporary style, while maintaining a perfect balance of tastes and shapes.<u></u><u></u></span></div>
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<u></u><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;"><strong>BEAUTY:</strong> Dish presentation is part of the charm.<u></u><u></u></span></div>
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<u></u><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;"><strong>MESSAGE:</strong> Successfully communicating a clear message through work and personal vision.</span></div>
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<span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 11pt;"><strong>Online applications must be submitted by no later than 15th December on </strong><span lang="EN-GB"><a href="http://www.finedininglovers.com/" target="_blank"><span style="color: #1155cc; font-family: Times New Roman; font-size: small;"><strong>www.finedininglovers.com</strong></span></a></span><span lang="EN-GB"><span style="font-family: Times New Roman; font-size: small;">. </span></span></span></div>
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<span lang="EN-US"><strong>All terms & conditions can be found on </strong><a href="http://www.finedininglovers.com/" target="_blank"><span style="background-color: white; color: #1155cc;">www.finedininglovers.com</span></a></span></div>
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<span style="color: red;"><span lang="EN-GB"><span lang="EN-GB"><em><span style="color: black;">Follow the hashtag <b>#SPYoungChef</b> if you do not want to miss any update about the event.</span></em></span></span></span><br />
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<span style="color: red;"><span lang="EN-GB"><span lang="EN-GB"><span style="color: black;"><strong><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2014;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong></span><u></u><u></u></span></span></span></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-50112231368415104472014-11-28T07:35:00.000-08:002015-08-31T07:45:10.087-07:00Irish Times.... Winter Food & Wine Guide<div class="separator" style="clear: both; text-align: center;">
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<br />Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0tag:blogger.com,1999:blog-4722342813376294121.post-37939317560614305552014-11-20T07:48:00.000-08:002015-08-31T07:45:55.392-07:00 Jameson Caskmates, A Union made in Heaven. The Taste Magazine Nov 2014<a href="http://thetaste.ie/wp/" rel="home"><img alt="TheTaste.ie" src="http://thetaste.ie/wp/wp-content/uploads/2014/07/thetasteblacklogo6.png" /></a><br />
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<article class="post-5909 post type-post status-publish format-image has-post-thumbnail hentry category-craft-beer-in-ireland category-best-drinks-in-ireland category-restaurant-news category-best-irish-whiskey tag-dave-quinn tag-franciscan-well tag-irish-distillers tag-jameson-whiskey tag-robert-jacob tag-shane-long"><div class="post-inner group">
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A Union Made in Heaven – Jameson Caskmates where Jameson Whiskey meets Irish Craft Stout by Robert Jacob</h1>
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by Robert Jacob· November 18, 2014</div>
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<strong>Jameson and craft Irish stout are no strangers behind the bar, but for the first time ever they’ve swapped casks to create Jameson Caskmates, created exclusively by the Midleton Distillery in collaboration with the Franciscan Well Brewery in Cork. </strong><br />
A truly great whiskey celebrating the great things that can happen when two great things cross paths. This special whiskey takes the name Caskmates because stout and whiskey have both spent time in each other’s casks and just 3,500 bottles have been created.<br />
Last year Jameson gave some of their whiskey barrels to the Franciscan Well Brewery, who used them to age their craft stout. Once the stout had been bottled, the seasoned barrels were returned and used to finish Jameson Original whiskey.<br />
The time spent in the stout-seasoned barrels delivers unique notes of coffee, cocoa and hops to Jameson Caskmates while still retaining all the triple distilled smoothness of Jameson Original. This whiskey will appeal to both whiskey and stout lovers who appreciate bold and memorable flavours.<br />
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<img alt="Jameson Caskmates Pic 2" class="alignnone size-full wp-image-5915" src="http://i0.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/Jameson-Caskmates-Pic-2.jpg?resize=500%2C612" height="612" width="500" /><br />
<em>In the Photo …Dave Quinn, Irish Distillers & Shane long, Franciscan Well Brewery</em><br />
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It is great to see this collaboration as Franciscan Well brewery founder Shane Long,defying Legend that the water from the well has miraculous and curative powers “that no doubt, the monks glugged down for medicinal purposes as they were the masters distillers of their time”, encourages and nurtures his brewer’s creativity and skills, by challenging them to come up with a unique range of seasonal brews. It paid off in 2014 with Padraig Scully Award winning formula ” Coffee Porter “. A deep chocolate brown porter, sweet hint of caramel to dark-roasted malts. Perfectly balanced to deliver a smooth mouth feel with flashes of light roasted coffee running through. Franciscan Well Jameson Stout won Irish Whiskey Barrel Aged Irish Craft Beer at the <strong>Irish Whiskey Award 2014</strong> and was a favourite at this year <strong>Dublin Whiskey Live</strong>.<br />
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From grain to glass, this micro brewery has combined modern technology with age old traditions, brewing classic beers , including lager, ale, stout and wheat beers using additive-free ingredients and the results are superb carefully crafted Irish beers made from malted barley, hops and yeast, lovingly sourced from Ireland, UK,Germany,Czech Republic and the US.<br />
I have never been tempted to go in search of spiritual enlightenment by climbing Croagh Patrick on Reek day but with a bottle of this brew in my rucksack ” to quench the thirst..like “,I might just give it a go. However, for those of you who have been there and nearly did it, you could just opt for a different kind of pilgrimage by heading straight down to your nearest off-licence as this special whiskey will be available for a limited period only, priced at RRP €34.99. Still a pilgrimage but this time in search for mercy and gratification.<br />
Go n-éirí an bóthar leat<br />
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<img alt="Jameson Caskmates Pic 4" class="alignnone size-full wp-image-5912" src="http://i2.wp.com/thetaste.ie/wp/wp-content/uploads/2014/11/Jameson-Caskmates-Pic-4.jpg?resize=500%2C335" height="335" width="500" /><br />
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<strong>Jameson <span id=":1au.3">Caskmates</span></strong> is available at:</div>
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The Celtic Whiskey Shop</div>
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Dawson street</div>
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Dublin 2</div>
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<span id=":1au.4">RRP</span> €34.99<br />
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<strong style="text-align: justify;"><em><span style="font-family: Georgia;">©</span><span style="font-family: Calibri;">2012-2014;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved</span></em></strong></div>
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Anonymoushttp://www.blogger.com/profile/13797695602241666633noreply@blogger.com0