Chef's table
Each week, a chef shares a favourite recipe. This week, James Ainscough from the Dublin Wine Rooms (dublinwinerooms.com) has an autumnal cured salmon dish for you to try.
The start of autumn is a great time to get outside and take advantage of ripened fruit for jams, nuts for baking and wild mushrooms for Sunday suppers. An ancient but often neglected seasoning you can collect while you're out foraging is pine needles.
Douglas fir (pseudotsuga menziesii) is a perfect substitute for rosemary, with its citrus and forest aroma, and can be identified by the three prong bracts on the pine cone.
Much like...
Subscribe from just €1 for the first month!
Exclusive offers:
All Digital Access + eReader
Trial
€1
Unlimited Access for 1 Month
*New subscribers only
Annual
€200
€149 For the 1st Year
Unlimited Access for 1 Year
Quarterly
€55
€42
90 Day Pass
2 Yearly
€315
€248
Unlimited Access for 2 Years
Team Pass
Get a Business Account for you and your team
Related Stories
The year in review
The best writing and and the biggest stories of 2019 from the Business Post
Newsround: What Thursday’s papers say
Denis O’Brien is back in court, residents continue to fight the Council on halting site and a row surfaces in government over rent control proposals
More cycle routes, expansion of Luas to Bray and new bus network proposed
Greater Dublin Area draft Transport Strategy published
