Domini Kemp, our resident chef, shares some of her favourite game recipes for you to try this November
Tis the season to be…gamey. I’m not quite jolly yet, but we are hurtling towards Santa season and with the evenings closing in and everything feeling a lot less al fresco, I was quite delighted to be making ragu again.
This venison one is a cracker and even if you’re not partial to game, the addition of dark chocolate and raisins will add sweet, rich luxuriousness to the never-ending magic that...
Subscribe from just €1 for the first month!
With any subscription you will have access to
Unlimited multi-device access to our iPad, iPhone and Android Apps
Unlimited access to our eReader library
Exclusive daily insight and opinion seven days a week
Create alerts to never miss a subject that matters to you
Get access to exclusive offers for subscribers on gifts and experiences
Get content from Business Post, Business Post Magazines, Connected, Tatler and Food & Wine
Chef’s Table: A sweet start to the new year
These delicious desserts come from Brian and Tara Beattie, the couple behind catering company The Caterers, who are known for their passion for seasonal, local ingredients and dedication to restaurant-quality food. For more information, go to thecaterers.ie