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ST PADDY’S DAY TRADITIONAL IRISH RECIPES

Posted on March 5th, 2025 by Jane Louise
Irish cuisine blends hearty flavours with rich traditions and is, of course, a must-have for any St Patrick’s Day celebration. Whether it's enjoying a pint of Guinness paired with a plate of corned beef and colcannon or sipping on a

SODA BREAD

Posted on March 5th, 2025 by Jane Louise
A perfect match for Irish soups and stews. 20 serves. 4 cups all-purpose flour ½ cup butter, softened 4 tablespoons white sugar 1 teaspoon baking soda 1 tablespoon baking powder ½ teaspoon salt 1 cup buttermilk 1 large egg ¼

COLCANNON

Posted on March 5th, 2025 by Jane Louise
Rich and creamy, colcannon is the perfect side dish. Serves six. 500g potatoes 500g green cabbage, sliced 2 small leeks, cleaned and thinly sliced 1 cup milk, or as needed salt and pepper to taste 1 pinch ground mace ½

BOXTY

Posted on March 5th, 2025 by Jane Louise
Eaten all year round, Boxty is a potato pancake which is tender on the inside while crispy on the outside. Serves six. 1 ½ cups grated raw potatoes 1 cup all-purpose flour 1 cup leftover mashed potatoes 1 large egg

BACON AND CABBAGE SOUP

Posted on March 5th, 2025 by Jane Louise
A simple, chunky soup. Pairs well with soda bread or Guinness bread. Serves four. 250g bacon, diced 2 large potatoes, peeled and cubed 1 can diced tomatoes with juice 1 cup chicken stock, or as needed Salt and black pepper

DUBLIN CODDLE

Posted on March 5th, 2025 by Jane Louise
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. 8 strips thick-cut bacon, cut into 2.5cm

BEEF, MUSHROOM AND GUINNESS PIE

Posted on March 5th, 2025 by Jane Louise
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. olive oil 500g cubed beef stew meat 2 slices

IRISH STEW

Posted on March 5th, 2025 by Jane Louise
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

THREE BLUE DUCKS JOIN REDCAPE IN THE NORTHERN RIVERS

Posted on November 22nd, 2024 by Clyde Mooney
Redcape is spicing up Brunswick Heads, announcing a new collaboration with dining doyens Three Blue Ducks at Hotel Brunswick in northern NSW. (L-R) Andy Allen (Three Blue Ducks), head chef Loki Lynch, Darren Robertson and Sam Morton (Three Blue Ducks),

REGIONAL PUB THRIVES DESPITE GROWING CLOSURES

Posted on May 15th, 2024 by Jane Louise
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 –