Bar Italia
For 26 years Bar Italia has consistently been one of Dublin’s top-rated Italian restaurants and is a favourite with the Italian community in Ireland, which is a source of pride and joy to us. During the lockdown, Bar Italia had the time to experiment and perfecting what we love most: all things Italian! They have […]
Chimac
Chimac has proudly brought bold, vibrant flavors and crispy free-range chicken to Dublin since 2019. Inspired by the Korean cultural phenomenon “chimaek” (치맥), a combination of “chicken” and the Korean word for beer, “maekju” (맥주), our free-range fried chicken is served alongside our Great Taste & Blas na hEireann award winning sauces, made in house […]
Tasting Spain by La Ribera
We’re thrilled to invite you to experience a culinary journey like no other at Taste of Dublin! Thanks to the incredible collaboration between La Ribera, one of Spain’s top catering companies led by Dublin-based chef Jorge Hernández, and our talented guest chefs, Tasting Spain brings you a restaurant that celebrates the essence of Spanish cuisine. Each session will showcase […]
Squid in Two Preparations with Romesco and Cambrils Curry by Tasting Spain
METHOD Seafood Broth Toast the seafood heads: In a large pot, add a generous splash of olive oil and sauté the seafood heads and shells over high heat, pressing them to release their juices. Once well browned (5–7 minutes), add the brandy and flambé (optional). Add the vegetables: Add the chopped onion, leek, carrot, garlic, and tomato. […]
Slow-Cooked Pork with Roasted Sweet Potato Purée and Boiled Canarian Red Mojo by Tasting Spain
METHOD Cook the Pork (Sous-Vide or Low Temperature Oven): Season the pork with salt and place it in a vacuum-seal bag with garlic cloves, herbs, and a drizzle of olive oil. Cook sous-vide at 80°C (176°F) for 12 hours. If using a low-temperature oven, cover the pork tightly with foil and roast at the same […]
Roasted Squash with Cow’s Milk Ricotta and Baba Ghanoush by Tasting Spain
METHOD Roast the Squash: Cut the squash in half and remove the seeds. Wrap each half in aluminium foil and bake in the oven at 180°C (356°F) for 1 hour, until tender. Make the Baba Ghanoush: Roast the eggplant on a barbecue until the skin is charred and the flesh is soft. Let it cool, […]
Mini Brioche Buns Filled with Slow-Cooked Canarian Kid Goat Meat, Quince Paste Mayo, Crispy Shoestring Potatoes, and Aged Canarian Cheese by Tasting Spain
METHOD Mini brioche buns: Mix flour, salt, sugar, and yeast. Add 1 beaten egg and milk. Knead until combined, then slowly incorporate the cold butter. Knead until smooth and elastic (10–15 minutes). Let proof for 1 hour or until doubled in size. Divide into 8 portions, shape into small buns and place on a tray. […]
Crispy Canarian Pork Spring Rolls with Mojo Yogurt & Lettuce by Tasting Spain
METHOD Pork filling: Sauté the chopped onions in olive oil until very soft and lightly golden. Add the garlic and grated carrot; cook for 2–3 more minutes. Stir in the shredded pork and vinegar macho. Cook briefly to combine flavours. Season and let cool. Assembling the rolls: Place a sheet of filo pastry on your work […]
Lentil Stew with Pork Ribs, Goat Cheese & Gofio Crisp by Tasting Spain
METHOD Sauté base: Cook onion and garlic in olive oil until translucent Add smoked paprika and immediately pour in water or broth Cook ribs: Add pork ribs and simmer for 1 hour 25 minutes Remove ribs, shred meat, and set aside Add Vegetables & Lentils Incorporate lentils, pumpkin, sweet potato, and carrots Simmer for 20 […]
Lanzarote Tomato & Cheese with “Lágrima de Malvasía” Oil & Vinegar by Tasting Spain
METHOD Toast the bread until golden and crisp. Prepare the tomato mix: Slice fresh tomatoes Combine with tomato purée, sugar, basil, oregano, and a drizzle of “Lágrima” oil and vinegar Reserve the cheese and Janubio salt for final assembly Assemble Layer the tomato mixture over the toasted bread Add thin slices of semi-cured cheese Finish with […]
