Search Results for 'Salad'
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Located right in the heart of the city, The Gaslight Bar & Brasserie has fast become a favourite for those looking for a vibrant city centre venue for drinks or dinner. The Parlour at the Meyrick has long been popular for meeting up for lunch or afternoon tea. The elegant, modern, space on the ground floor, previously the Oyster Grill, is cool and contemporary with gleaming tiles and bare bulbs. It keeps all the advantages of the grand old building's period features, the lofty ceilings and elegant windows of this elegant Victorian hotel overlooking Eyre Square.
Tucked away in the Liosban Industrial Estate, off the Headford Road roundabout, is Nox. Galway’s newest hotel is a surprising oasis for visitors coming to Galway. Set back from the busy road that encircles the city, it also has the advantage of being just minutes from the centre of town.
Any time I pass through Glasson, which is every weekend, there’s always a neat row of cars parked outside Grogans. Watching customers filter in and out I’d promise myself that I’d take some time out to enjoy a lunch there soon, honestly!
For me, it all started with a tuna sandwich. There was a time that I lived just round the corner from Anton's and was as comfortable there as in my own dining room. Anton's has been deservedly rewarded with many years of success on Father Griffin Road.
Lorenz Books is without doubt one of the best publishers of glossy, picture-led, cookery books that generally have more than one photograph per recipe. Already this year it has published titles such as 500 Sensational Salads and 30-Minute Cookbook, offering much of what this particular publication is very good at providing. Thus, we have more than 500 pages of colourful, succinct, recipes that are enticing and easy to follow, beginning with an introduction that sets out the editor’s manifesto and the notion of clever cooking: The idea of buying and using ingredients that will enable the reader to create a fabulous meal for less than what it would cost to buy an ordinary sandwich in the shops.
This week sees the launch of the Cellar Bar and Restaurant’s new food menu, adding even more variety to the extensive range already available at this busy city centre venue.
Mixt Greens is a very ambitious food outlet but one which I think may make its mark over time. I say ambitious because when anyone in Ireland starts something new it can take a while before the public gets the full picture. The owner advertises it as an eco restaurant, and while almost everyone praises all things eco we can be quite slow to change our non-eco eating habits. We also know that a healthy diet is beneficial to our overall health, however when it comes to lunch time old habits die hard, ie, lashing into something less healthy with loads of chips, etc.
Lynda McFarland from Athlone Nutrition Clinic offers quick and easy recipes and advice to incorporate into your daily regime to help you feel and look great.
Dietitian Heather Miller, who holds clinics in Balla, Castlebar, and Ballindine, this week talks about making healthy school lunches.
Along with its nearby neighbour, Moran’s of the Weir, I reckon Paddy Burke’s must be one of the best known landmark pubs in the country. I pass by the front door most days and there are always cars turning in to park, especially tourists who have heard the name or have been there previously. For myself it is the place of one of my earliest culinary memories. During the mid to late 1970s I was a regular diner there, that was when bar food had just moved from ‘hang sandwiches’ to toasted sandwiches (really posh) and to hot food. My absolute favourite dish back then was chicken cordon bleu and it was the most popular dish on their menu for many years. The luxury of it, breaded on the outside, ham on the inside, and a cheesy sauce oozed out as soon as it was cut. I am sure many readers will remember this dish too.