MARIE-CLAIRE DIGBYtalks about food
Have your chips . . .
A kilo of chips fried in just a tablespoon of oil . . . must be some mistake, especially in these lean January days when some of us might be counting calories? But no, the Tefal Actifry actually can turn out crisp, golden chips that won’t upset the fat police. According to the manufacturers: “patented technology circulates hot air around your fries, while the paddle evenly disperses the oil”. You can also use the appliance to cook small portions of meat, and it will stir fry vegetables too. Debenhams.ie has the white model reduced from €230 to €209, with free delivery.
Value to the fore
Prolong the festivities with a visit to the Dundrum Town Centre’s ice rink, having first bolstered your courage with a two-course dinner with wine at the First Floor restaurant at Harvey Nichols, where Adrian Roche, formerly of Jacob’s Ladder restaurant in Nassau Street, has been appointed head chef. The “skate and date” promotion costs €35 per person and is available Tuesday to Saturday, 6pm-7pm. Book on 01-2910488.
If January looks too bleak to get through without an occasional outing, Carluccio’s on Dawson Street in Dublin 2 is running a series of special offers, including Vat-free bills, large glasses of some wines for the price of small, and three-course children’s menus for €8.95.
Joseph O’Connor is the latest signing for the popular Literary Suppers at Seapoint restaurant in Monkstown, Co Dublin. On Thursday, February 3rd you can have dinner with the author of Ghost Light and the hugely successful CD, Drivetime Diaries. Dinner with a glass of wine is €28 per person. Don’t forget to bring along a book, pop it in the swap-pot, and take home a new read. Book on 01-6638480. Aifric Campbell is the March signing, on Thursday, March 3rd.
Noma your dream
The winner of the Knorr student chef of the year competition will be flown to Copenhagen to eat at Noma, voted best restaurant in the world 2010. Since winning the San Pellegrino accolade, knocking El Bulli off its perch, reservations at René Redzepi’s temple of Scandinavian gastronomy have been extremely difficult to secure, so there will be strong competition among young student chefs to win this award. It is open to second year student chefs at catering colleges, and entries close next Friday. See unileverfoodsolutions.ie. Pictured right are judges David McCann, executive chef at Dromoland Castle and Mark McCarthy, Unilever Foodsolutions, with Limerick IT School of Culinary Arts student Jenny Roberts.
