Rich and creamy, colcannon is the perfect side dish. Serves six. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender. Drain. While potatoes are boiling, simmer or steam cabbage in a separate pot until tender. Drain and chop; set aside and […]
Eaten all year round, Boxty is a potato pancake which is tender on the inside while crispy on the outside. Serves six. Toss grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. Whisk egg and milk together in a separate bowl; mix into the potatoes. Season. Heat oil in a
A simple, chunky soup. Pairs well with soda bread or Guinness bread. Serves four. Brown bacon in a large, deep stockpot or saucepan over medium high heat. Drain off any excess fat. Stir in potatoes, tomatoes, and enough chicken stock to cover, and season. Bring to a boil, reduce heat and simmer for 20 minutes
Legend has it that this sausage and potato stew was left on the stove to ‘coddle’, while some family members were out sinking pints rather than sitting at the dinner table. Serves four. Cook bacon in a large oven-safe pot with a lid over medium heat, turning occasionally, until evenly browned. Add butter, onions, and
This pie combines tender, savory beef, earthy mushrooms, and the rich depth of Guinness, all encased in a buttery, flaky pastry, making it a hearty and flavourful comfort food. Serves six. Heat olive oil in a large pot over medium heat. Brown the beef and set aside. Fry bacon until it begins to brown. Stir
Traditionally made with lamb, this hearty stew is easy to prepare and is cooked slowly to bring out the flavours. There are many variations on this recipe, which can also include Worcestershire sauce, beef or chicken stock and other fresh herbs such as thyme. Partners well with Guinness. Serves six. Ingredients Heat oil in a
Redcape is spicing up Brunswick Heads, announcing a new collaboration with dining doyens Three Blue Ducks at Hotel Brunswick in northern NSW. The Ducks at Hotel Brunswick opens in December, combining the waterside pub’s relaxed atmosphere with the Ducks’ storied culinary style and ethos, led by a refreshed menu from Three Blue Ducks chefs Darren
THREE BLUE DUCKS JOIN REDCAPE IN THE NORTHERN RIVERS Read More »
Regional Queensland pub the Grand Hotel in Childers has found itself thriving, bucking the trend of foodservice industry closures across the country. For those hospitality venues that successfully navigated COVID, the added pressures of rising costs across the board – as well as staff shortages – are taking their toll, and numerous eateries are closing
One pub’s strategy to reduce costs and wastage – in a period of major price increases on fresh food – has met with plenty of criticism by armchair critics writing it off as profiteering. Irish Murphy’s in Ballarat recently opted to stop automatically including salad or vegetables with main meals, notifying patrons it would instead
Meat substitutes have become almost ‘impossible’ to pick, and there are tips to getting on the gravy train of consumers going meatless. Plant-based alternatives to meat have become exponentially better in recent years with the rise of the Impossible Burger and the CSIRO’s V2 mince, to the point where few would realise if not told
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