Tickets for Taste of Dublin is back are on sale now. Join us 13 – 16 June 2024.



British Springtime Spanakopita by Miele

METHOD Place the nettles, spinach and wild garlic into a perforated steam tray and wilt at 90°C steam for 1 minute. When cool enough to handle, squeeze out as much liquid as possible, chop roughly and keep aside. Add the butter into a large frying pan over a medium heat and add the spring onions, […]

Gooseberry and Elderflower Tart by Miele

METHOD To make the pastry, place the flour and caster sugar in a large bowl and rub in the butter until the mixture looks like breadcrumbs. Add the eggs and stir in, then use your hands to bring the pastry together into a ball. Wrap in cling film and set aside in the fridge to […]

Peach and Cardamom Crumble by Miele

METHOD Preheat a Miele Oven on the fan setting at 200°C. Place all the ingredients for the topping in a food processor and pulse to a crumble texture. If you don’t have a food processor available, do it in a bowl by rubbing the butter with your fingers to achieve the same consistency. Combine all […]

Kevin Dundon’s Grilled Steak Sandwich

Kevin says…I love using produce. I am using them in the restaurant and at home through their online ordering system and the top quality of the Irish beef is always impressive. Preheat the barbecue to medium heat. In a saucepan, over on the barbecue (or prepared ahead on your cooker), place 1 tbsp. olive […]

Coconut Crème Brulée by Miele

METHOD For the coconut crème brulée, whisk the egg yolks and sugar lightly, add the cream, coconut milk and rum and stir gently. Pour the mixture into small serving bowls, cover them with foil, transfer into a Miele Steam Oven and cook for 1 hour on 80°C. Remove from the steam oven, remove the foil […]

Stuffed Courgette Flowers by Miele

METHOD For the filling, simply combine everything in a mixing bowl until smooth. Check the seasoning and transfer into a piping bag. Fill the flowers with the mixture until three quarters full and twist the top of the flowers. For the puree, place the courgette, shallot and garlic in a solid steam container and cook […]

Mark Moriarty’s Beef Wellington

Base elements:  Place a pan on the heat and wait until it is smoking hot. Add some oil, season the meat, then brown the beef fillet all over, as quickly as possible.   Chill in the fridge  In a separate pan, add the butter and cook the shallot and garlic over a medium heat until soft.  […]






Sign up to our newsletter to get first access to our line-up announcements, limited ticket releases and all our latest news 

Sign up to our newsletter to hear about Taste of Dublin and other similar events, products and services. Equinox Events Ltd are the controllers of your data. Click unsubscribe in any email to withdraw your consent or change your preferences as described in the Privacy Policy and Cookies Policy.