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  • Easy Irish coffee with nutmeg

    Beat the winter chill with a drink with a kick! This warming Irish coffee is gently spiced with nutmeg and has (of course) a sneaky dash of Irish whiskey

    New Zealand Woman's Weekly|Aug 16, 2016

  • Boxty

    Delicious and simple! Boxty is a traditional Irish pancake, made of mashed and grated potato.

    Australian Women's Weekly|Sep 21, 2015

  • Caramel pecan and date pudding

    This delicious pudding mixes a sweet, oozing caramel sauce with crunchy pecans and chewy dates.

    Australian Women's Weekly|Dec 30, 2014

  • Berry jellies with liqueur and mascarpone

    What could taste better together than berries, liqueur and mascarpone? This indulgent jelly is super easy to make and tastes just as good as it sounds.

    Australian Women's Weekly|Oct 29, 2014

  • Boxty pancakes

    Cook these little potato cakes as a weekend treat for brekky or brunch. The whole family will want seconds!

    Australian Table|Aug 29, 2014

  • Barnbrack

    Try this tasty version of the classic Irish fruit loaf. It’s so simple to prepare, and is just perfect when served toasted with butter and a cup of tea.

    New Zealand Taste|Jun 30, 2014

  • Irish dream cake

    While they may be a tough nut to crack, they are an easy nut to turn into tempting sweet treats.

    New Zealand Taste|Mar 31, 2014

  • Slow-cooked lamb shank pie

    This dish has a number of steps. You can make it easier by making the filling the day before. Rest assured, though, it is completely worth the effort – this is one of those memorable meals you’ll want to make again. If you don’t have a slow cooker, cook the lamb, in a covered ovenproof dish, in a 180°C (160°C fan-forced) oven for about 2 hours, or until the lamb is tender. You may not need to reduce the sauce if you cook it in the oven

    Australian Women's Weekly|Nov 11, 2013

  • Irish soda bread rolls

    Irish soda bread gets its rise from baking soda rather than yeast, so you can enjoy warm bread with minimal prep and under 20 minutes in the oven

    Good Food|Aug 27, 2013