Trio of Desserts Desserts are the final part of the meal – unless you count coffee & tea (which I normally serve with homemade chocolates or biscuits) and the last chance to make an impression. Desserts can be easily prepared ahead (I wouldn’t even attempt to serve a chocolate souffle or fondant) and you as…
DetailsThe Main – Stuffed Lamb The main course of every dinner party is the crowning glory – the one that wills tick in most peoples mind the most (hopefully for the right reasons). I always choose the main course first and create the rest of the menu around it. In this particular case, I had…
DetailsFor some reason, I always have 2 starters, with soup being the second starter. Soups can be warming, refreshing, comforting and energizing. Making soups is so easy, I really don’t understand the need for tinned soup or even the powered stuff. Anyway, this time I chose to cook a leek soup (I know I know,…
DetailsThe Dressed Table After having served the amouse bouche or canapes and the guests have relaxed a bit, I am asking to the table. I love the reaction I normally get when people are coming for the first time and see the dressed table (all others take it as given that the table looks good).…
DetailsStuffed Peppadews Dinner Parties are great (not the ‘Come Dine with me’ style). You sit with friends around the table and time just flies by. Last Saturday Frederic and his lovely wife Edyta came over for dinner and that gave me the perfect excuse to get my pots and pans out and do some serious…
DetailsTwitter Pic Steve Bennett is a chef from Wales who likes to travel and visit restaurants around the globe. His latest trip took him to Denmark where he visited NOMA (not jealous at all of course). He has beautiful photos up and you get hungry just by looking at them. He doesn’t post very often,…
DetailsYummy Gnocchis I love pumpkin and butternut squash. This vegetable is so versatile, takes on flavours and can be used in savoury as well as in sweet dishes. Dennis Cotter has many lovely recipes in all his books (in Seasons he has a pumpkin gratin which is just to die for). Pumpkin Gnocchis are one…
DetailsAll waiting to be unwrapped Yesterday was the day that my first homemade cheese was officially tasted in Fenn’s Quay after 2 months of maturing. Mr T already loves the cheese but then he is bias. I wanted an objective taster and who better than a professional chef who has worked with cheese of all…
DetailsLast Saturday I went to Liberty Grill for breakfast – next to Farmgate & Fenn’s Quay my favourite place for breakfast. I normally get the scrambled eggs and rye bread but this time I thought I give the baked eggs a try. For some reason I thought that would be a great dish – I…
DetailsIt is no secret that Fenn’s Quay is serving great food based on local produce but did you know that you can eat Cork on a Fork? Kate and her team created a wonderful menu focusing on local produce – who wouldn’t love the famous Cork Spiced Beef served with beetroot relish or soused local…
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