Mill Times chef Jonathan Keane’s cooking has been described as ‘sublime’ by renowned food critic Paulo Tullio.
Redmond Cabot’s recipes for a tasty timbale of avocado, crab and red onion, and an asparagus risotto.
Redmond Cabot shares some deliciously simple recipes for starters using fresh, seasonal produce.
Redmond Cabot extols the virtues of overlooked animal parts, and shares a recipe for Lamb’s heart and liver.
Just nine months after its opening, Westport’s Pantry and Corkscrew has been listed in the Georgina Campbell 2011 Guide.
Redmond Cabot on giving your taste buds a spring clean, and a recipe for a deliciously easy cheese souffé.
Renowned food writer John McKenna will be in Mulranny on Monday, May 9, to host a special dining event.
Redmond Cabot shares an easy recipe a delicious, spicy recipe for poached sea bass with rice.
Redmond Cabot shares two deliciously simple recipes for a Thai fish curry and an Indian lamb curry.
Redmond Cabot shares a simple, seasonal recipe for a delicious carrot soup with steamed mussels.
Two dessert recipes from Redmond Cabot – Hot Chocolate Fondants and Red’s Chocolate Cakes with Chilli Sauce.