2018 Recipes

ROSANNA DAVISON

Taste Of The Tropics Coconut Bars

Coconut curry with sweet potato noodles

SINEAD DELAHUNTY

Roast Pumpkin Wedges

Dark Chocolate Beetroot Cake

Grilled Citrus Chicken

Beetroot & Mint Hummus

Kale, Pumpkin & Quinoa Salad

CHEF ADRIAN MARTIN

Scallops, Black Pudding and Butternut Squash

Pear Tarte Tatin

Steak and Burnt Onion

FENNELLY’S OF CALLAN

Fennelly’s Granny’s Brown Bread

DOMINI & PEACHES KEMP

Domini’s Roast shoulder of lamb

Domini’s Roast Cauliflower salad

Domini’s Green dressing/salsa verde

RORY O'CONNELL

Cardamom poached Pears with Dark Chocolate, Cocoa Nibs, Pistachio and Candied Orange

Roast Pumpkin and Brussels sprouts with Pumpkin Seed Praline, Pomegranate Molasses and Crème Fraiche

Beetroot Tartare with Goat Cheese Snow and Hazelnut praline

DERVAL O'ROURKE

Burrito in a Bowl

Tomato & Bean Soup

Bounty Bars

JEENY MALTESE

Rib Eye Steak & Chimichurri Salsa

Pork Carnitas

GASTRO GAYS

Whole Harissa Spiced Cauliflower

KAREN COAKLEY

Prego Rolls

Mussels with Gubbeen Chorizo, Longueville House Cider and Cream

Baby Roast Potatoes with Red Onion, Chorizo & Thyme

FINN NI FHAOLAIN

Irish Soda Bread

DIY Dairy Free Milk

Chia Raspberry Jam

DAVID GILLICK

Chicken & Dill Marsala

“All Rounder” Cake Mix

FRANCES WALSH

Black Bean & Quinoa Chilli