Get cooking Spanish style — no experience necessary

Thu, Feb 11, 2010

Hailed as the most authentic Spanish restaurant in Ireland and having the best tapas in Ireland by top food critics, Cava Spanish Restaurant is offering you the rare chance to learn how to bring some Spanish flavour to your table.

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GMIT — a tour of the hospitality and culinary arts department

Thu, Jan 28, 2010

I had often wondered just how big our local college of catering is, so with the help of Robert Dagger, head of the hospitality and catering arts, I was given the ‘tour’. I also met Gerry Talbot, head of hotel and tourism management. These two departments are what make up the school of approximately 900 students and 40 staff who are partaking in the many courses that the hospitality and tourism industry world require. I use the word ‘world’ as the skills are extremely portable and equally applicable in any corner of the globe. Many graduates occupy some of the highest posts around the world in hotel management and as executive chefs.

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The perfect burger — now in Galway

Thu, Jan 21, 2010

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.

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Asian noodle bar opens

Thu, Jan 21, 2010

Street Wok, an exciting new concept in fast food has just opened its doors in Eyre Square promising tasty, healthy, fast food for the iPod generation. The menu is delicious with hundreds of combinations such as firecracker beef with egg noodles, or Malaysian satay with curly fries. Street Wok promises to have something tasty for all ages throughout the day or evening.

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Ten reasons to lose weight in 2010

Thu, Jan 21, 2010

Have you ever been asked if you were pregnant, refused to go swimming, or avoided looking in the mirror? These are just some of the reasons why you should start your weight loss journey in 2010.

If you take up the challenge this month and join LighterLife, in just two months you could be nearly two stone lighter and well on your way to a healthier life.

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A good news story

Thu, Jan 14, 2010

Following on from last week’s article, where I looked at some of the food businesses that have expanded during 2009, I decided to focus on one establishment that has had a phenomenal success since it opened less than two years ago. Basilico is the name and it is located in The Coach House, Main Street, Oranmore. Since the very first day it opened its doors the people have flocked there — why? To find out I asked Fabiano and Paulo to take some time out and have a chat.

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Savoury sea urchins

Thu, Jan 14, 2010

We all have our favourite foods and there are plenty of foods which stir up all kinds of nostalgic feelings. Then there are the fun things to eat as well as foods to share. Then there are the challenging foods, those delicacies which are often worth getting to know but require a bit of perseverance and possibly a leap of faith. Caviar falls firmly into this category, as do snails. The sea urchin is also an unlikely species of shellfish which is both challenging and exciting as well as being abundant off our coastline.

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Hot Body thaws the frozen ice

Thu, Jan 14, 2010

Having spent Christmas and New Year’s housebound and gravitating towards the warmth of our fires and stoves, it only goes to show that we all crave that natural warmth when temperatures plummet beneath freezing. That natural hibernation has been unavoidable of late — and good for us. Although the heat indoors is attractive, being inactive has been unfortunately unavoidable. We all know that we need to exercise regularly in order to remain healthy. That is why doing yoga as your choice of exercise and allowing your body increase its temperature in a preheated room, 40°C, promotes massive benefits.

Imagine your body opening up fully, strengthening, stretching, and feeling supple, at ease, and energetic again. That is what you are guaranteed on the second floor of the Briarhill Shopping Centre at Galway 40° C Yoga. Fitness level, flexibility, age, or shape does not matter , because 40°C yoga works.

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A good year for Galway’s food sector

Thu, Jan 07, 2010

Looking back over a year that has received so much dark and depressing comment it seems to me that the food and restaurant business in and around Galway did a good job in 2009, and in fact expanded in many cases. Also the quality and value available to us the punters has been going in the right direction, lots of early bird menus, mid week offers, free bottle of wine with takeaways over €40, coffees down to a more acceptable €2 in many places, wine list prices being revised downwards, etc. As regards the quality I think that places like The Twelve in Barna, Sheridan’s on the Docks, Artisan in Quay Street, The g Hotel, and Abalone are all producing serious food and most of them have special deals if you give them a call. Places like Basilico in Oranmore, while only in business less than two years, continue to pack the customers in with great prices and great food. Most takeaways are reporting an increase in business.

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O’Brien’s to feature Rachel Allen signature sandwiches

Thu, Jan 07, 2010

Celebrity chef Rachel Allen has joined forces with O’Brien’s sandwich bars to front a national marketing campaign to promote the O’Brien’s brand.

Ms Allen will be retained as a creative consultant to O’Brien’s and over the course of the year will create delicious signature sandwiches, which will be on sale from January in all O’Brien’s Irish sandwich cafes nationwide. She will also feature in a TV and radio advertising campaign as part of a comprehensive marketing and PR plan.

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O’Brien’s to feature Rachel Allen signature sandwiches

Thu, Jan 07, 2010

Celebrity chef Rachel Allen has joined forces with O’Brien’s sandwich bars to front a national marketing campaign to promote the O’Brien’s brand.

Ms Allen will be retained as a creative consultant to O’Brien’s and over the course of the year will create delicious signature sandwiches, which will be on sale from January in all O’Brien’s Irish sandwich cafes nationwide. She will also feature in a TV and radio advertising campaign as part of a comprehensive marketing and PR plan.

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A bit of this and a bit of that

Thu, Nov 05, 2009

This week I have a few different items to mention and would like to suggest that it might be a good time to shop around for Christmas wine. There are some really good deals available now and also watch out for some up and coming wine fairs such as Cases Wine Fair on the Tuam Road. It is on today (Thursday) from 6.30pm to 10pm and the €20 ticket will be donated to the National Breast Cancer Research Institute. There will be 120 wines to taste and cheese from Sheridan’s. As wine makes a really acceptable present I suggest you make an early Christmas present list and note anyone who would like a bottle or two or indeed a full case! If you are buying a pretty expensive wine for a wine lover, ask the advice of the wine shop’s most senior person and usually you will be well advised. We are well served in Galway with wine shops — O’Brien’s, McCambridge’s, Woodberrys, Harvest, Cases, Fine Wines, The Wine Buff, Noel O’Loughlin at Galwaybaywine.com, upstairs over Sheridan’s Cheese Shop, The Vineyard, and the organic wines from Dirk at the Saturday Market in Galway, off Shop Street. In fact, now that I list them all (hoping I have not forgotten any) I am amazed that there are indeed such a number.

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Tuna

Thu, Nov 05, 2009

You know, it’s easy to forget sometimes that we, as a nation, are incredibly well placed at the edge of the Atlantic to take advantage of some pretty incredible seafood. And one such treasure from the sea is tuna. Many an Irish person is of the opinion that tuna is some kind of tropical fish which primarily arrives on our tables and in our lunch boxes via a tin and can opener, but the reality is that tuna is abundant off our coast at certain times of the year. Interestingly Ireland has the potential to tap into ‘big game fishing’ as a small industry, as I believe catching a tuna with rod and line is possibly the greatest fishing challenge of all.

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Get the royal treatment at Royal Villa

Thu, Oct 22, 2009

The re-emergence of Royal Villa in Salthill has been greeted enthusiastically by the hundreds of customers who were regulars when the Royal Villa was upstairs in Shop Street for many years. After a gap of three years, during which time Charlie Chan opened a very swish restaurant in Oranmore, he decided to open another Royal Villa close to the centre of town. The new Royal Villa is run by the next generation of the family, Yvonne and soon-to-be husband Jeff are at the helm and it looks like it may be the most successful venture for the Chan family. It is located over the Atlantaquaria in Salthill.

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Cupcakes and cookies

Thu, Oct 22, 2009

Have you noticed lately, when passing a coffee shop or tea house, that there is a new trend happening? The cupcake is making a come back, and nowadays they really are coming in all shapes and sizes. Not to mention cookies in their many forms, and these aren’t just everyday cookies. The cookies of today are big, tasty, decadent things which come in a multitude of flavours ranging from chocolate chip through pecan and ginger.

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Da Tang — The Noodle House

Thu, Oct 08, 2009

The Noodle House is one of those Galway city eateries that seem to have built up a very, very, loyal set of customers, and many ex college students make it their first port of call when returning to Galway for a visit. If you are one of those who has not eaten there or indeed are wondering if it only serves noodles, I think I can whet your appetite and entice you to visit.

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Plums

Thu, Oct 08, 2009

The food authority Waverly Root cites the plum as “one of the world’s most luscious fruits”. Indeed when juicy and ripe a fresh plum is a thing of culinary perfection. Plums are incredibly versatile and make the most stunning compotes which can be used as a base for tasty sauces, ice-creams, or accompaniments to both sweet and savoury foods. Duck roasted and served with plum sauce, plum compote with fresh vanilla ice-cream, or tangy plum compote served with a strong blue cheese — heaven.

There are a great many varieties of plum available and the colours of the plum can be as stunning as the taste of the fruit, ranging from deep blue through to bright purple and the all the way to vibrant yellow. Plums are closely related to cherries, so close in fact that a cherry could almost be categorised as a small plum.

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The Western Hotel celebrates the opening of TK Maxx

Thu, Oct 08, 2009

The Western bar and restaurant, located next to the new TK Maxx store, will celebrate the shop's opening today (Thursday) by offering, for one week only, a special 10 per cent discount on lunches and dinners to all customers upon presentation of a TK Maxx store receipt.

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Winter coats for under €100

Thu, Oct 01, 2009

Winter coats are a must-have in every woman’s wardrobe. Now is the time to shop for a coat that will see you right through autumn and winter. I have picked out three winter warming coats for under €100.

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Exciting news for brides to be

Thu, Oct 01, 2009

Just arrived at Galway’s leading designer bridal shop are some stunning gowns from the 2010 collection from Novia D’Art and Fara Sposa of Barcelona. Brides will be spoiled for choice with this incredible collection. Sisters Maria and Therese Raich are the inspired designers behind the brand. They use the most delicate of fabrics, especially silks and laces. Last year one of Spain’s princesses wore a wedding gown made from Guipure lace. This is an intricate and delicate lace favoured by the Spanish royalty. Two of the gowns from the Novia D’Art collection feature this beautiful lace.

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E-paper

Read this weeks E-paper. Past editions also available from within this weeks digital copy.

 

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