Search Results for 'Heston Blumenthal'

The newly opened Connaught Bar, Spencer Street, Castlebar, will have its official launch tomorrow night (November 9) from 9.30pm where there will be live music, free nibbles, and prize draw.

William Sitwell

These days everything seems to be classed as ‘high-tech’ from phones to cars to iPads to games to television on demand. Now the ancient art of cooking has entered an era of research and is producing a food style that is know as molecular gastronomy. Over the centuries cooking has evolved mainly through trial and error, noting carefully what worked and then attempting to replicate it again and again. That is the basis of a recipe and now we have thousands if not millions of recipe books to choose from. However, there has been very little pure research into exactly why certain recipes worked at the molecular level.

While most of us will be readying ourselves for the tried and tested turkey/ham/spuds Christmas Day combination, there are now more alternatives available in Galway than ever before. Our markets – both the St Nicholas' weekly market and the 'Christkindlmarkt' in Eyre Square – our restaurants and food emporiums now offer a broad array of options for those of us not brimming over with joie de vivre at the prospect of a week of heavy duty turkey consumption.

Silver Hill Foods, Europe’s premium hand prepared duck company, is searching for Ireland’s greatest duck dishes.

I was strolling through Dublin one morning last week when I popped into the National Gallery café for a bit of breakfast. This is a good deal in nice surroundings.

To celebrate the six finalist flavours of Walkers’ groundbreaking ‘Do Us A Flavour’ campaign and the €10,000 up for grabs by voting for your favourite on www.walkerscrisps.ie, Walkers is offering one lucky Galway Advertiser reader the chance to have his/her own flavour fest with a box of each flavour to be won.

My neighbour offered me some of his new potatoes last week, and as there was a distinct lack of tasty goodies in the Shaw household for dinner that day I picked up the garden fork and filled a pot with freshly dug spuds. I was not sure of the varieties but after 15 minutes steaming I saw that they were all beautiful floury types, with their jackets bursting open.

The making of a perfect burger has been the aim of many a chef over the years and recently we have seen the arrival of gourmet burger restaurants where the whole focus is on providing you with a substantial meal in a bun. The meat has to be right, the cooking (preferably chargrilled) has to be perfect, the bun itself has to be well chosen, and then you decide which additions will make it a finished product. I am surprised how long it has taken for this type of food to catch on as 25-plus years ago I survived on a diet of such burgers in Birmingham, served in a basket with fantastic chips and salad.