Bite Size

Your culinary guide to what’s happening round the country

Gillian Nelis

Managing Editor @gnelis
16th February, 2020
Bite Size
Noel McMeel has used kefir in a cauiflower purée

Can you kefir?

A dish on the new menu in the Catalina restaurant in the Lough Erne resort in Co Fermanagh has an unusual garnish – a kefir purée. The seared Lisdergan lamb rump also comes with fermented black garlic, confit leek and a port jus. Head chef Noel McMeel found inspiration for the purée in his childhood.

“I grew up on a country farm and loved helping to...

Subscribe from just €1 for the first month!


What's Included

With any subscription you will have access to

  • 971569B3-2C5E-4C45-B798-CEADE16987A8

    Unlimited multi-device access to our iPad, iPhone and Android Apps

  • 099C8662-C57C-42F2-9426-F2F90DF17C8F

    Unlimited access to our eReader library

  • 198AE43B-B9CF-4892-8769-D63C2104BA08

    Exclusive daily insight and opinion seven days a week

  • D8F37B78-25E4-4E4A-A376-4F5789B1564A

    Create alerts to never miss a subject that matters to you

  • B15F2521-37CD-4E02-B898-730A20D39F7F

    Get access to exclusive offers for subscribers on gifts and experiences

  • A564FE02-1AB8-4579-AF9D-BA32A2E5ACA7

    Get content from Business Post, Business Post Magazines, Connected, Tatler and Food & Wine

Share this post

Related Stories

Wine: How a restaurant supplier tapped into the home market

Irish born and bread: why Irish baking is booming

Food and Wine Joe McNamee 2 weeks ago

Recipes: Comfort food for autumn appetites

Hit the Road: your guide the tastiest travel options