Today was all about music, family and Stir Up Sunday – a centuries old tradition where home cooks spend the last Sunday before Advent ‘stirring up’ their chosen Christmas pudding – in our case – Spiced Port and Orange Christmas Cake using a recipe from Good Housekeeping magazine and Eleanor McGillie is beginning to smell the zest of the oranges (more…)
Tis the season, and, if you are heading to the North Coast on this frosty Sunday morning, The Arcadia in Portrush is hosting its Christmas Craft Fair today. With plenty of parking on East Strand why not go along, support locals arts and crafts and pick those stocking filler essentials
Thousands of people are expected to descend on Armagh this weekend for the annual Georgian Festival. Live It Experience It member Digby’s Bar & Restaurant will be there with plenty of treats to take home for your Christmas table or as tasty stocking fillers.
Tomorrow night a group of people will venture out under the moonlight to go on a Far & Wild’s amazing Moonlight Kayaking Tour. You too can be a part of this memorable adventure. Eleanor McGillie chats with Lorcan McBride about this amazing experience which takes you out into the wilderness
THIS week is set to get much colder so why not make a dish which will keep you warm and boost your immune system. A Dish From Dean this week is full of ingredients which will do you the world of good so why not try out this warming Beetroot and Pine Nut Risotto by Chef Dean Coppard
It may not have won the World Tapas Championships title but our Slemish chef’s dish ‘Eire’ was loved so much that this Irish Tapas is now on the menu in one of Valladolid’s finest tapas restaurants. Eleanor McGillie catches up with Chef Rob Curley of the Slemish Market Supper Club after his week in Spain (more…)
‘Taste Causeway’ is a new event from Causeway Coast & Glens and two Live It Experience It members will be taking part in this nine day culinary celebration of the Causeway Coast – Flip Robinson of Giant Tours Ireland and Chef Rob Curley of the Slemish Market Supper Club
You just can’t beat a hearty seafood chowder at this time of year so for this week’s A Dish From Dean we bring you a very simple recipe to try out. When you go to food and drink fairs around you’re bound to be greeted with someone serving up a delicious bowl.
A Dish From Dean is a very simple one this week and is especially great when you are staying by the coast and can actually go out with the family and gather your own mussels. Steamed Mussels With White Cream Sauce is simply delicious and very simple.