Food & Drink - Independent.ie

Food & Drink

Sourdough bread is good for bruschetta. It uses wild yeasts that ferment the dough and give it that characteristic tang. I can highly recommend the sourdough made by Declan Ryan of Arbutus Bread. Declan was head chef of the Arbutus Lodge Hotel for many years. He received Ireland's first Michelin star in 1974. In 1999 though, he gave it up to start Arbutus Bread and now makes some of the best bread in the country. Declan learnt sourdough techniques from the very best artisan bakers in San Francisco and France. As well as the sourdoughs, he makes soda breads and buttery, flaky croissants.

If you're going to be doing much stir-frying, I would urge you to buy a wok. They really are so versatile. You can buy very cheap but still really useful woks at almost any Asian food shop. They are light and beautiful and will soon be a much-loved addition to your kitchen. You needn't buy a non-stick wok, as over time a wok will develop its own non-stick coating. To do this, the wok must first be "seasoned," by rubbing it all over with a little sunflower oil before using. After that, it's important never to wash your wok with washing-up liquid, only with water and some elbow grease. The wok will quickly develop a coating that works just as well as any non-stick wok.

Restaurant Guide

with special offers

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Australian Wine Dinner

28 March 2012 to 28 March 2012

from Beaufield Mews

In association with Wine Australia

the Beaufield Mews Restaurant is holding a night celebrating the wines of Australia’s

best loved wine regions and their

 famed wine styles.

 

The evening will include a Oz Bubbly reception, a tutored tasting by Wine Australia’s Irish Ambassador leading us through the various styles and a 3 course  course wine dinner. We will enjoy some delights from across Australia.

 

The evening will commence at 7.30 and the all inclusive cost per person is €50

Availability is limited so please let the manager on duty know of your interest or email John at john@beaufieldmews.com

Call now to avail this offer... 01-2880375


Food & Drink - Independent.ie

Food & Drink

Sourdough bread is good for bruschetta. It uses wild yeasts that ferment the dough and give it that characteristic tang. I can highly recommend the sourdough made by Declan Ryan of Arbutus Bread. Declan was head chef of the Arbutus Lodge Hotel for many years. He received Ireland's first Michelin star in 1974. In 1999 though, he gave it up to start Arbutus Bread and now makes some of the best bread in the country. Declan learnt sourdough techniques from the very best artisan bakers in San Francisco and France. As well as the sourdoughs, he makes soda breads and buttery, flaky croissants.

If you're going to be doing much stir-frying, I would urge you to buy a wok. They really are so versatile. You can buy very cheap but still really useful woks at almost any Asian food shop. They are light and beautiful and will soon be a much-loved addition to your kitchen. You needn't buy a non-stick wok, as over time a wok will develop its own non-stick coating. To do this, the wok must first be "seasoned," by rubbing it all over with a little sunflower oil before using. After that, it's important never to wash your wok with washing-up liquid, only with water and some elbow grease. The wok will quickly develop a coating that works just as well as any non-stick wok.

Food & Drink - Independent.ie

Food & Drink

Sourdough bread is good for bruschetta. It uses wild yeasts that ferment the dough and give it that characteristic tang. I can highly recommend the sourdough made by Declan Ryan of Arbutus Bread. Declan was head chef of the Arbutus Lodge Hotel for many years. He received Ireland's first Michelin star in 1974. In 1999 though, he gave it up to start Arbutus Bread and now makes some of the best bread in the country. Declan learnt sourdough techniques from the very best artisan bakers in San Francisco and France. As well as the sourdoughs, he makes soda breads and buttery, flaky croissants.

If you're going to be doing much stir-frying, I would urge you to buy a wok. They really are so versatile. You can buy very cheap but still really useful woks at almost any Asian food shop. They are light and beautiful and will soon be a much-loved addition to your kitchen. You needn't buy a non-stick wok, as over time a wok will develop its own non-stick coating. To do this, the wok must first be "seasoned," by rubbing it all over with a little sunflower oil before using. After that, it's important never to wash your wok with washing-up liquid, only with water and some elbow grease. The wok will quickly develop a coating that works just as well as any non-stick wok.